Coconut Cake

Name: Coconut Cake
Ingredients: 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 kiwis, peeled, sliced

7 ingredients

13 steps

Ingredients

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 kiwis, peeled, sliced

Directions

1

Prepare cake batter and bake in 13x9-inch pan as directed on package.
2

Cool in pan 15 min.
3

Pierce cake with large fork at 1/2-inch intervals.
4

Combine milk, sugar and 1/2 cup coconut in medium saucepan.
5

Bring to boil on medium heat.
6

Simmer on low heat 1 min., stirring occasionally.
7

Spoon over warm cake; spread coconut to evenly cover top of cake.
8

Cool completely.
9

Add 1/2 cup of the remaining coconut to COOL WHIP; stir gently until blended.
10

Spread over cake.
11

Sprinkle with remaining coconut.
12

Refrigerate 6 hours.
13

Top with pineapple and kiwi just before serving.