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Coconut Cake

7 Hr(s) 45 Min(s)
15 Min(s) Prep
7 Hr(s) 30 Min(s) Cook
This colorful cake will be the center of attention at your next party. And not only does it look amazing, it's also delicious—and super easy, too!
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1-1/2 cups milk
1/2 cup sugar
2 cups BAKER'S ANGEL FLAKE Coconut, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 can (20 oz.) pineapple chunks in juice, drained
2 kiwi s, peeled, sliced
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Let's Make It
1
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2
Combine milk, sugar and 1/2 cup coconut in medium saucepan. Bring to boil on medium heat. Simmer on low heat 1 min., stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely.
3
Add 1/2 cup of the remaining coconut to COOL WHIP; stir gently until blended. Spread over cake. Sprinkle with remaining coconut. Refrigerate 6 hours. Top with pineapple and kiwi just before serving.
Kitchen Tips
Tip 1
Variation
Prepare using fat-free milk and COOL WHIP LITE Whipped Topping.
Tip 2
Note
Recipe can also be prepared using a yellow cake mix with pudding in the mix.
Tip 3
How to Thaw COOL WHIP
Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in microwave.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 190mg
8%
Total Carbohydrates 31g
11%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 3g
6%
Vitamin A
2%
Vitamin C
20%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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