Tropical Fruit Shortcake
A Tupperware recipe, at the Sneaky Kitchen
1 (9 oz.) pkg. single layer yellow cake mix
1 (15 oz) can tropical fruit cocktail
1 tsp. cornstarch
1 8-oz pkg. non-dairy whipped topping
Non-stick cooking spray
1/4 cup toasted coconut

Spray 6-1/4 cup Heat 'n Serve Container with cooking spray.  Pour in batter & microwave on High for 5-7 min. (depending on microwave power); cake should pull away from sides slightly & be slightly sticky on top. Rotate cake every 2 min. if no turntable. Toothpick should test clean when inserted into center of cake.  If needed, microwave an additional min. & check; repeat until done.  Cool 4-5 min.

Drain juice from fruit cocktail; place in 2-cup Micro PitcherMix corn starch into juice with a Silicone Spatula. Microwave on High for 2 min. or until slightly thickened; add to reserved fruit.

Split cake into 2 layers; spread half of fruit mixture over bottom layer with Spatula, top with half the toasted coconut & spread whipped topping around edge of cake. Place top layer on bottom layer; pour remaining fruit on top of cake. Garnish with additional whipped topping & remaining toasted coconut, if desired.