• 24servings
  • 465minutes
  • 240calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) yellow cake mix

  2. 1-1/2 cups milk

  3. 1/2 cup sugar

  4. 2 cups BAKER'S ANGEL FLAKE Coconut , divided

  5. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

  6. 1 can (20 oz.) pineapple chunks , drained

  7. 2 kiwi s, peeled, sliced

Instructions Jump to Ingredients ↑

  1. PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.

  2. 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.

  3. 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.


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