Coconut Cake

• 1 pkg. (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 oz.) COOL WHIP Whipped Topping, thawed
• 1 can (20 oz.) pineapple chunks in juice, drained
• 2 kiwis, peeled, sliced

1. Prepare cake batter and bake in 13x9-inch pan as directed on package.
2. Cool in pan 15 min.
3. Pierce cake with large fork at 1/2-inch intervals.
4. Combine milk, sugar and 1/2 cup coconut in medium saucepan.
5. Bring to boil on medium heat.
6. Simmer on low heat 1 min., stirring occasionally.
7. Spoon over warm cake; spread coconut to evenly cover top of cake.
8. Cool completely.
9. Add 1/2 cup of the remaining coconut to COOL WHIP; stir gently until blended.
10. Spread over cake.
11. Sprinkle with remaining coconut.
12. Refrigerate 6 hours.
13. Top with pineapple and kiwi just before serving.

yellow cake, milk, sugar, s angel, pineapple, kiwis

Taken from www.kraftrecipes.com/recipes/coconut-cake-52592.aspx (may not work)