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Kraft's Coconut Cake

Kraft's Coconut Cake

"Delight your family tonight with this scrumptious dessert from Kraft."
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7 h servings
Serving size has been adjusted!
Original recipe yields 15 servings

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  1. 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.
  2. 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.
  3. Stir 1/2 cup of the coconut into whipped topping. Spread over cake. Sprinkle with remaining 1 cup coconut.
  4. Refrigerate 6 hours or overnight. Garnish with pineapple chunks, orange slices, orange peel and fresh mint leaves. Store leftover cake in refrigerator.


  • (c) KF Holdings. Used with permission.

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Read all reviews 4
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my family (including me) loved this cake! i added some pineapple tidbits while mixing the cake batter and used real whipping cream. the only other thing i would change next time would be to ad...

This cake is excellent! I've made it the last two years for Easter and always receive rave reviews with evidence of an empty plate! Very moist and easy to make.

Yummy. The sugar/milk mixture tastes like sweetened condensed milk. Easy to prepare. I didn't wait the 6 hrs to serve. I served after 30 mins and it still was great. The kids loved it too.

Delicious! My husband really raved about this one! However, next time I make this, I think I'll add another coconut layer in the middle since it was so delicious!

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