Coconut Cake

24 servings

1 package (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 ounces) COOL WHIP Whipped Topping, thawed
1 can (20 ounces) pineapple chunks, drained
2 kiwis, peeled, sliced

PREPARE cake batter and bake in 13 x 9-inch baking pan as directed on package. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.

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. Cool completely.

ADD 1/2 cup of the remaining coconut to whipped topping; stir gently until well blended. Spread over cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight. Top with pineapple and kiwi just before serving. Store leftover cake in refrigerator.

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

Nutritional Information: Calories 240 Total fat 12 g Saturated fat 6 g Cholesterol 30 mg Sodium 190 mg Carbohydrate 31 g Dietary fiber 1 g Sugars 24 g Protein 3 g Vitamin A

2 %DV Vitamin C 20 %DV Calcium 6 %DV Iron 4 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.