Wednesday, February 16, 2011

Coconut Filled cake

1 pkg devil’s food cake mix
1 pkg cream cheese, softened
1 egg
2 Tbsp. granulated sugar
1 pkg. (3.4 oz.) Jello-O pudding (vanilla or coconut)
¼ c. powdered sugar
1 c. cold milk
2 c. thawed Cool Whip (I used sugar free)
1 c. coconut flakes

1.        heat over to 350 Prepare cake batter in 2 ½ qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; Spoon into center of the batter in bowl.
2.      Bake 1 hour 5 min. or until toothpick inserted in center comes out clean.  Cool in bowl 10 min. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely.
3.     Beat dry pudding mix, powdered sugar and milk in medium bowl with whisk, 2 min. Stir in Cool Whip. Refrigerate until ready to use.
4.      Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

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