Kraft's Coconut Cake Recipe
- 1 (18.25 ounce) package yellow cake mix or yellow cake mix with pudding in the mix
- 1 1/2 cups milk
- 1/2 cup sugar
- 2 cups BAKER'S ANGEL FLAKE Coconut, divided
- 1 (8 ounce) container COOL WHIP Whipped Topping, thawed
- Pineapple chunks, orange slices, orange peel, fresh mint leaves for garnish
step 1: Prepare and bake cake as directed on package for 13x9-inch baking pan. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.
step 2: Mix milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil. Reduce heat to low; simmer 1 minute. Spoon over warm cake, spreading coconut evenly over top. Cool completely.
step 3: Stir 1/2 cup of the coconut into whipped topping. Spread over cake. Sprinkle with remaining 1 cup coconut.
step 4: Refrigerate 6 hours or overnight. Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves. Store leftover cake in refrigerator.