Gift Cake
By: Anonymous
Published: Thursday, December 3, 2009 - 3:57am

Ingredients




1 pkt (2-layer) yellow cake mix
1 pkt (4-serving) jell-o vanilla flavor instant pudding
 cups Water
4 Eggs
1/4 cup Oil
1 cup Strawberry preserves
3 1/2 cups Thawed Cool WHip whipped topping
2 2/3 cups Coconut
1/2 teaspoon Real food coloring





Preparation

1 Combine cake mix, pudding mix, water, eggs and oil in large mixing bowl. 2 Blend then beat at medium speed of electric mixer for 4 minutes. Stir in 1 1/2 cups coconut. Pour into greased and floured 13 x 9 inch cake pan. BAke at 350 degrees for 50 minutes or until cake begins to pull away from sides. 3 Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Cut in half to make two 6 x 8 inch layers. Fill with preserves and 1 cup of the topping; frost with remaining topping. Mark "ribbon" with wooden picks. 4 Tint 2/3 cup of the coconut with food coloring and 1 teaspoon water; place in "ribbon" 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. 


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Preparation

 1  Combine cake mix, pudding mix, water, eggs and oil in large mixing bowl.  2  Blend then beat at medium speed of electric mixer for 4 minutes. Stir in 1 1/2 cups coconut. Pour into greased and floured 13 x 9 inch cake pan. BAke at 350 degrees for 50 minutes or until cake begins to pull away from sides.  3  Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Cut in half to make two 6 x 8 inch layers. Fill with preserves and 1 cup of the topping; frost with remaining topping. Mark "ribbon" with wooden picks.  4  Tint 2/3 cup of the coconut with food coloring and 1 teaspoon water; place in "ribbon" 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.