COCONUT HEART DREAM CAKE

Coconut Heart Dream Cake image

Made with a lemon cake mix, heart-shaped layers are split, filled with coconut pudding and decorated with pink-tinted whipped topping and coconut.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield 16 servings

Number Of Ingredients 6

Ingredients

1 pkg. (2-layer size) lemon cake mix
1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Cook & Serve Pudding
1 env. DREAM WHIP Whipped Topping Mix
red food coloring
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1 cup fresh raspberries

Steps:

Preheat oven to 350°F. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9-inch heart-shaped layer pans. Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare pudding mix as directed on package for pudding except using only 1-3/4 cups milk; cool. Refrigerate until ready to use. Stir until smooth and creamy.
Split each cooled cake layer in half horizontally, making a total of 4 layers. Spread each of 3 layers with about 2/3 cup of the pudding; stack layers. Cover with remaining cake layer.
Prepare whipped topping mix as directed on package; tint pink with a few drops food coloring. Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake. Refrigerate until ready to serve. Top with raspberries just before serving. Store leftover cake in refrigerator.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 26 g, Protein 4 g