Coconut Cake

Ingredients

• 1 package (2 layer) yellow cake mix
• 1 cup milk
• 1/2 cup coconut milk
• 1/2 cup sugar
• 2 cups flaked coconut, divided
• 1 tub (8oz.) Cool Whipâ„¢ topping, thawed
• 1 can (20oz.) pineapple chunks, drained
• 2 kiwis peeled and sliced (if desired)

Directions

1. Prepare cake batter as directed on package and pour into a 13X9 baking pan. Bake as package directs. Cool 15 minutes. Pierce cake at 1/2'' intervals.
2. Combine milk, sugar and 1/2 cup of the coconut in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer 1 minute, stirring occasionally. Spoon over cake. Spread coconut to evenly cover top of cake. Cool completely.
3. Add 1/2 cup of the remaining coconut to whipped topping. Stir gently until well blended. Spread over cake. Sprinkle with remaining 1 cup coconut.
4. Refrigerate at least 6 hours or overnight.
5. Top with pineapple chunks and kiwi just before serving.
6. Store any leftovers in refrigerator.