Tropical Vanilla Cake

• 1 cup BAKER'S ANGEL FLAKE Coconut, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1-1/2 cups sugar
• 1 tsp. vanilla
• 3 eggs
• 1-1/2 cups flour
• 1 cup thawed COOL WHIP Whipped Topping
• 1/2 each: mango and pineapple, cut into 1/8-inch slices Whole Foods 2 ea For $4.00 thru 02/09
• 1 tsp. grated lime zest

1. Preheat oven to 325F.
2. Place 1/4 cup of the coconut on baking sheet.
3. Bake 10 min.
4. or until golden brown and toasted, stirring often.
5. Set aside.
6. Meanwhile, spray 9-inch round cake pan with cooking spray.
7. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
8. Add sugar; beat until light and fluffy.
9. Add remaining coconut and vanilla; mix well.
10. Add eggs, one at a time, beating well after each addition.
11. Gradually add flour, beating on low speed after each addition until well blended.
12. Pour into prepared pan.
13. Bake 1 hour or until toothpick inserted near center comes out clean.
14. Cool in pan on wire rack 15 min.
15. Remove cake from pan; cool completely.
16. Spread whipped topping over cake.
17. Top with fruit, toasted coconut and lime zest.

s angel, philadelphia cream cheese, butter, sugar, vanilla, eggs, flour, mango, lime zest

Taken from www.kraftrecipes.com/recipes/tropical-vanilla-cake-94058.aspx (may not work)