Coconut Cake

Yield: 24 servings

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1 1/2 cups milk
• 1/2 cup granulated sugar
• 2 cups Baker's Angel Flake Coconut, divided
• 1 (8 ounce) container Cool Whip Whipped Topping, thawed
• 1 (20 ounce) can pineapple chunks, drained
• 2 kiwis, peeled, sliced

Instructions

1. Prepare cake batter and bake in a 13 x 9 inch baking pan as directed on package.
2. Cool in pan for 15 minutes.
3. Pierce cake with large fork at 1/2 inch intervals.
4. 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.
5. Cool completely.
6. Add 1/2 cup of the remaining coconut to whipped topping; stir gently until well blended. Spread over cake.
7. Sprinkle with remaining 1 cup coconut.
8. Refrigerate 6 hours or overnight.
9. Top with pineapple and kiwi just before serving.
10. Store leftover cake in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Substitute: Prepare as directed, using fat-free milk and Cool Whip Lite Whipped Topping. Note Recipe can also be prepared using a yellow cake mix with pudding in the mix. How to Thaw Cool Whip Place unopened 8 ounce tub in refrigerator for 4 hours. Do not thaw in microwave.

Nutrition

Per serving: Calories 240 Total fat 12g Saturated fat 6g Cholesterol 30mg Sodium 190mg Carbohydrate 31g Dietary fiber 1g Sugars 24g Protein 3g Vitamin A 2% DV Vitamin C 20% DV Calcium 6% DV Iron 4% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company