Recipe Kraft's Coconut Cake (Cake)

Required Ingredients:

• 1 (18.25 ounce) package yellow cake mix or yellow cake mix with pudding in the mix
• 1 1/2 cups milk
• 1/2 cup sugar
• 2 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1 (8 ounce) container COOL WHIP Whipped Topping, thawed
• Pineapple chunks, orange slices, orange peel, fresh mint leaves for garnish

Preparing/Cooking:

• Prepare and bake cake as directed on package for 13x9-inch baking pan.
• Cool in pan 15 minutes.
• Pierce cake with large fork at 1/2-inch intervals.
• Mix milk, sugar and 1/2 cup of the coconut in medium saucepan.
• Bring to boil.
• Reduce heat to low; simmer 1 minute.
• Spoon over warm cake, spreading coconut evenly over top.
• Cool completely.
• Stir 1/2 cup of the coconut into whipped topping.
• Spread over cake.
• Sprinkle with remaining 1 cup coconut.
• Refrigerate 6 hours or overnight.
• Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves.
• Store leftover cake in refrigerator.

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