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Desserts

Lemon-Coconut Cake

photo by:kraft
It starts with a boxed lemon cake mix. But when you add milk, sugar, COOL WHIP and flaked coconut, it quickly becomes a showstopping celebration cake.
time
prep:
20 min
total:
7 hr 35 min
servings
total:
32 servings

What You Need

1
pkg.  (2-layer size) lemon cake mix
1-1/2
cups  milk
1/2
cup  sugar
1-1/2
cups  BAKER'S ANGEL FLAKE Coconut, toasted, divided
2
cups  thawed COOL WHIP LITE Whipped Topping
1/2
tsp.  coconut extract

Make It

PREPARE cake batter and bake as directed on package for 13x9-inch pan. Cool in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.

MIX milk, sugar and 1/2 cup coconut in medium saucepan. Bring to boil. Simmer on low heat 1 min. Spoon over warm cake, spreading to cover top of cake. Cool completely.

ADD 1/2 cup coconut and coconut extract to COOL WHIP; stir until blended. Spread over cake. Sprinkle with remaining coconut.

REFRIGERATE 6 hours.

Kraft Kitchens Tips

Special Extra
Garnish cake with lemon slices or wedges.
Special Extra
Stir 1 tsp. lemon zest into the cake mix for extra lemon flavor.
How to Store Cake
Store any leftover cake in the refrigerator.
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