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Coconut Heart Dream Cake

Coconut Heart Dream Cake

Ingredients

  • 1 package (2-layer size) lemon cake mix
  • 1 package (4-serving size) JELL-O Coconut Cream Flavor Cook & Serve Pudding & Pie Filling
  • 1 envelope DREAM WHIP Whipped Topping Mix
  • Red food coloring
  • 1 1/3 cups BAKER'S ANGEL FLAKE Coconut
  • 1 cup fresh raspberries


Instructions

  1. Heat oven to 350 degrees F.
  2. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9-inch heart-shaped layer pans.
  3. Bake for 40 minutes or until wooden pick inserted in centers comes out clean.
  4. Cool completely.
  5. Meanwhile, prepare pudding mix as directed on package for pudding except using only 1 3/4 cups milk; cool.
  6. Refrigerate until ready to use.
  7. Stir until smooth and creamy.
  8. 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.
  9. 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.
  10. Refrigerate until ready to serve.
  11. Top with raspberries just before serving.
  12. Store leftover cake in refrigerator.

Yield: 16 servings

Nutrition (per serving): Calories 290 Total fat 13g Saturated fat 6g Cholesterol 40mg Sodium 300mg Carbohydrate 39g Dietary fiber 1g Sugars 26g Protein 4g

Vitamin A 0%DV Vitamin C 4%DV Calcium 10%DV Iron 6%DV

Recipe and photo credit: kraftrecipes.com

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