Coconut cake by Kraft Foods
- 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, drained
- 2 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.