COCONUT CAKE

Coconut Cake image

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!

Provided by My Food and Family

Categories Recipes

Time 7h45m

Yield 24 servings

Number Of Ingredients 7

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g