Tropical Coconut Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 (18 ounce) cake mix
• 1/3 cup vegetable oil
• 2 eggs
• 1 1/3 cups water
• 1 (15 ounce) tropical fruit salad (dole's)
• 1 (8 ounce) cool whip, extra creamy
• 1 (6 ounce) fresh frozen coconut
• 8 maraschino cherries

Recipe

• 1 beat cake mix, oil, eggs and water. pour into 2 greased and floured 8 inch cake pans, following directions on box. let cool.
• 2 trim off any brown edges of cake to enhance appearance and taste.
• 3 chop tropical fruit into small pieces, reserving juice. using a fork, stick into cake layers several times and pour fruit juice over layers.
• 4 sprinkle one layer with one-half of fruit. spread one-half of cool whip and sprinkle with one half of coconut.
• 5 repeat for second layer, ending with coconut on top. chop cheeries in halves, blotting dry. decorate top. (best made a day ahead for juice to moisten cake.).