food Kraft's Coconut Cake recipe
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Kraft's Coconut Cake recipe
    15 servings

Ingredients:

  • 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

    Instructions:

  • 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.
  • 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.
  • Stir 1/2 cup of the coconut into whipped topping.
  • Spread over cake.
  • Sprinkle with remaining 1 cup coconut.
  • Refrigerate 6 hours or overnight.
  • Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves.
  • Store leftover cake in refrigerator.



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