BAKER'S Chocolate-Coconut Cake
Recipe from KRAFT Foods



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Servings: 36
Prep Time: 15 mins
Total Time: 1 hr 15 mins
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Ingredients
    What You Need
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      1   package (2-layer size) 
      devil's food cake mix
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      1   package (8 squares) 
      BAKER'S Semi-Sweet Chocolate, divided
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      1  14  ounce package 
      BAKER'S ANGEL FLAKE Coconut
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      1  14  ounce can 
      EAGLE BRAND® Sweetened Condensed Milk
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      1  8  ounce tub 
      COOL WHIP Whipped Topping (Do not thaw.)

    Directions
    1.
    Heat oven to 350 degrees F.
    2.
    Prepare cake batter as directed on package. Chop 2 chocolate squares; stir into batter. Pour into 13x9-inch pan sprayed with cooking spray.
    3.
    Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
    4.
    Combine coconut and condensed milk; spread over cake. Chop remaining chocolate; whisk into COOL WHIP in microwaveable bowl. Microwave on HIGH 1 minute or until chocolate is completely melted and mixture is well blended, stirring every 30 seconds. Spread over cake.
    Kraft Kitchen Tips

    1.
    Size-Wise: Since this special-occasion cake makes 36 servings, it's a perfect dessert to serve at your next party.
    Kraft Kitchen Tips

    1.
    How to Store Cake: Store in refrigerator.
    Nutrition information
    Per Serving: cal. (kcal) 230, Fat, total (g) 13, chol. (mg) 20, sat. fat (g) 7, carb. (g) 27, fiber (g) 2, sugar (g) 21, pro. (g) 3, sodium (mg) 115, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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