Coconut-Lime Cake

• 1 pkg. (2-layer size) white cake mix
• 2 large limes, divided Safeway 3 ct For $1.00 thru 02/09
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup powdered sugar
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 2/3 cup BAKER'S ANGEL FLAKE Coconut, divided

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers.
2. Cool in pans 10 min.
3. ; remove from pans to wire racks.
4. Cool completely.
5. Grate zest and squeeze juice from 1 lime.
6. Beat cream cheese, sugar and lime juice in medium bowl with mixer until blended.
7. Add COOL WHIP, lime zest and 1/3 cup coconut; stir gently until blended.
8. Cut cake layers horizontally in half.
9. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture between each layer.
10. Frost top and side of cake with remaining COOL WHIP mixture.
11. Gently press remaining coconut into side of cake.
12. Slice remaining lime; use to garnish cake just before serving.

white cake, philadelphia cream cheese, powdered sugar, s angel

Taken from www.kraftrecipes.com/recipes/coconut-lime-cake-108647.aspx (may not work)