LEMON-COCONUT CAKE

Lemon-Coconut Cake image

It starts with a boxed lemon cake mix. But when you add milk, sugar, COOL WHIP and flaked coconut, it quickly becomes a showstopping celebration cake.

Provided by My Food and Family

Categories Home

Time 7h35m

Yield 32 servings

Number Of Ingredients 6

Ingredients

1 pkg. (2-layer size) lemon cake mix
1-1/2 cups milk
1/2 cup sugar
1/2 tsp. coconut extract
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
2 cups (about 2/3 of 8-oz. tub) thawed COOL WHIP LITE Whipped Topping

Steps:

Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool 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 over medium-high heat, stirring constantly; simmer over medium-low heat 1 min., stirring frequently. Spoon over warm cake, spreading to cover top of cake. Cool completely.
Add coconut extract and 1/2 cup coconut to COOL WHIP; stir until blended. Spread over cake. Sprinkle with remaining coconut.
Refrigerate 6 hrs.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.8255 g, Sugar 0 g, Protein 2 g