Tropical Coconut Cake

1. 1

   Beat cake mix, oil, eggs and water.

2. 2

   Pour into 2 greased and floured 8 inch cake pans, following directions on box.

3. 3

   Let cool.

4. 4

   Trim off any brown edges of cake to enhance appearance and taste.

5. 5

   Chop tropical fruit into small pieces, reserving juice.

6. 6

   Using a fork, stick into cake layers several times and pour fruit juice over layers.

7. 7

   Sprinkle one layer with one-half of fruit.

8. 8

   Spread one-half of cool whip and sprinkle with one half of coconut.

9. 9

   Repeat for second layer, ending with coconut on top.

10. 10

    Chop cheeries in halves, blotting dry.

11. 11

    Decorate top.

12. 12

    (Best made a day ahead for juice to moisten cake.

13. 13

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.