Tropical Fruit Shortcake

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 batter into container and place in microwave.  Microwave on High for 5-7 minutes (depending on microwave power); cake should pull away from sides slightly and be slightly sticky on top.  Rotate cake every 2 minutes if you do no have a turntable.  Toothpick should test clean when inserted into center of cake.  If necessary, microwave an additional minute and check; repeat until done.  Cool 4-5 minutes.

Drain juice from fruit cocktail; place in 2-cup Micro Pitcher.  Mix corn starch into juice with a Silicone Spatula.  Microwave on High for 2 minutes 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 and 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 and remaining toasted coconut, if desired.

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