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Krafts Coconut Cake
"Delight your family tonight with this scrumptious dessert from Kraft." Original recipe yield: 15 servings.
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
DIRECTIONS:
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.
© KF Holdings. Used with permission.
Rating: 0/0
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