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Categories:Viewed: 14 - Published at: 8 years ago
Ingredients
- 1 pkg. white or yellow cake mix
- 1 pkg. Jell-O vanilla instant pudding and pie filling
- 1 1/3 c. water
- 4 eggs
- 1/4 c. oil
- 1 1/3 c. Baker's Angel Flake coconut
- 1 c. strawberry jam
- Cool Whip topping
- 2 c. coconut
Method
- Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl.
- Blend, then beat at medium speed with electric mixer for 4 minutes.
- Stir in 1 1/3 cups coconut.
- Pour into greased and floured pan.
- Bake at 350° for 50 minutes or until cake begins to pull away from sides of pan.
- Do not underbake.
- Cool in pan 15 minutes.
- Remove pan and finish cooling on rack.
- Cut in half to make two 6 x 8-inch layers.
- Spread jam and 1/2 cup of the whipped topping between layers.
- Frost with remaining whipped topping. Sprinkle 2 cups of coconut on top.
- Decorate with green or red bow.
