what you need

• 1 pkg. (2-layer size) devil's food cake mix
• 1  pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1  egg
• 2 Tbsp. granulated sugar
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1  tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup BAKER'S ANGEL FLAKE Coconut

HEAT oven to 350ºF.

1 PREPARE cake batter, in 2-1/2-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 batter in bowl.

2 BAKE 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.

3 MEANWHILE, beat dry pudding mix, powdered sugar and milk in 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.