Gift Cake
Yield
1 cakePrep
15 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 ⅓ | cups |
water
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| Frosting | |||
| 1 | cup |
strawberry preserves
|
* |
| 3 ½ | cups |
whipped topping, prepared
|
|
| 2 ⅔ | cups |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 315 | ml |
water
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| Frosting | |||
| 237 | ml |
strawberry preserves
|
* |
| 828 | ml |
whipped topping, prepared
|
|
| 631 | ml |
coconut
|
*
|
Directions
Combine cake mix, pudding mix, water, eggs and oil in large mixing bowl.
Blend then beat at medium speed of electric mixer for 4 minutes.
Stir in 1½ cups coconut.
Pour into greased and floured 13x9 inch cake pan.
Bake at 350℉ (180℃). for 50 minutes or until cake begins to pull away from sides.
Cool in pan for 15 minutes.
Remove from pan and finish cooling on rack.
Cut in half to make two 6x8 inch layers. Fill with preserves and 1 cup of the topping; frost with remaining topping.
Tint ⅔ cup of the coconut with food coloring and 1 teaspoon water; place in area; edge with gumdrop strips, if desired.
Sprinkle with remaining coconut over rest of cake.
Garnish with gumdrop bow of flattened gumdrops with rolling pin on pastry board.
