Coconut cake by Kraft Foods

Coconut cake by Kraft Foods

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pkg. (2-layer size) yellow cake mix

  • 1-½

    cups milk

  • ½

    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, drained

  • 2

    kiwis, peeled, sliced

Directions

PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals. COMBINE milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute, stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely. ADD 1/2 cup of the remaining coconut to whipped topping; stir gently until well blended. Spread over cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight. Top with pineapple and kiwi just before serving. Store leftover cake in refrigerator. I double the cool whip topping.


Nutrition

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