pkg. (2-layer size) yellow cake mix
cups BAKER'S ANGEL FLAKE Coconut, divided
tub (8 oz.) COOL WHIP Whipped Topping, thawed
can (20 oz.) pineapple chunks, drained
kiwis, peeled, sliced
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.