Easter Cake with Coconut

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup milk
• 3 cups thawed Cool Whip Whipped Topping
• 1/4 cup Kraft Pure Raspberry Jam
• 3/4 cup flaked coconut
• 16 pink medium candy eggs

1. Heat oven to 400 degrees F.
2. Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes.
3. Cool cakes in pans 10 min.
4. Remove from pans to wire racks; cool completely.
5. Beat cream cheese in large bowl with mixer until creamy.
6. Gradually blend in milk.
7. Gently stir in Cool Whip.
8. Stack cake layers on plate, filling layers with jam.
9. Frost top and side of cake with Cool Whip mixture.
10. Gently press coconut into Cool Whip mixture on side of cake.
11. Top with candy eggs.

white cake, cream cheese, milk, topping, flaked coconut, eggs

Taken from www.kraftrecipes.com/recipes/easter-cake-coconut-181131.aspx (may not work)