Daisy Cake

photo by:kraft

He loves me, he loves me not…? It really doesn't matter, because there's cake. You'll fall hard for this lemony treat featuring sweet coconut and fluffy marshmallows.

time

prep:

30 min

total:

1 hr 45 min

servings

total:

12 servings

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What You Need

pkg. (2-layer size) yellow cake mix

pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/2

cup BAKER'S ANGEL FLAKE Coconut

1 to 2

drops yellow food coloring

cups JET-PUFFED Miniature Marshmallows

bite-size bug-shaped chewy fruit snacks

piece string licorice (8 inch)

Make It

HEAT oven to 350°F.

GREASE and flour 1-qt. ovenproof bowl and 9-inch round pan. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour about half the batter into prepared bowl. Pour remaining batter into prepared pan.

BAKE 9-inch layer 23 to 25 min. and bake batter in bowl 33 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes 10 min. Loosen cakes from sides of pan and bowl with knife. Invert cakes onto wire racks; gently remove pan and bowl. Cool cakes completely.

CUT 9-inch cake layer into 16 wedges. Place inverted bowl cake on large serving board or tray; surround with cake wedges to resemble flower petals. Frost with COOL WHIP.

TINT coconut with food coloring. (See Tip.) Press coconut into COOL WHIP on center cake. Decorate with remaining ingredients to resemble photo.

Kraft Kitchens Tips

Variation

Prepare using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

How to Tint Coconut

Place coconut in resealable plastic bag. Add food coloring. Close bag; shake to evenly tint coconut.

Storage Know-How

Wrap any leftover cake with plastic wrap and store in refrigerator.

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Deena 45

posted:4/17/2005

I made it for my daughter Abbie's birthday,she is 12 and I had my 14 year old make it for my Women's Fellowship meeting, I was so empressed by the final product. The second cake we made with butter cream frosting, as I perfer to limit the parcially hydro. oils when I make from scratch. Very cute cake.

hootnhonda

posted:4/14/2005

I refrigerated the cakes overnight, and the next morning, I cut the 9-inch cake into 12 pieces, not 16. This was MUCH, much easier to handle, and to spread the cool whip. I also did not add the marshmallows to the petals, just used cool whip. It turned out very nice, and was actually pretty easy, since I made the slices bigger, and didn't use marshmallows. I will definitely make it again - the flavor of the yellow cake mix w/pudding, the cool whip, and the coconut was delicious!!!

mikem_49

posted:4/13/2005

A beautiful, light and scrumptious cake for spring and summer!

a cook

posted:4/11/2005

i love decorating cakes this is awesome

cakelover10

posted:4/10/2005

This Cake was exellent, like many other commentors I agree that the "petals were hard to frost without cooling them. Next time I make this cake I'll be sure to freeze the 9" before cutting.

natnatz

posted:4/8/2005

great cake and great presentation!

dmwhitson

posted:4/7/2005

Very pretty cake. Made it for a Widow's Spring Bonnett dinner at our church and all the ladies just "oohed and aahed" about how pretty it was. I would refrigerate or freeze the 9" round cake prior to cutting the "petals" as the cake fell apart it was so moist and made it hard to frost the petals without parts of the cake falling out. The cake was delicious!!

ro7lin

posted:4/6/2005

The cake came out so pretty. I was proud to present it to family. They couldn't resist, even those who don't eat cake. My family thinks I'm so artistic. I loved their oohs and aahs. My brother insisted on taking a picture. I cool the cakes before icing them. So much easier! Fun to make!

tatworth

posted:4/6/2005

I made this cake for my daughters 4th birthday and it was a huge hit. Instead of using marshmallows over the cool whip, I used food coloring to color the center bright yellow and the petals bright pink. I then sprinkled matching colored sugar over each section to give a little extra "sparkle". I refridgerated the sections prior to frosting and I think it made frosting easier. Thank you for the idea. It was the perfect cake for our flower party!!

a cook

posted:4/2/2005

As far as flavor, it was great, but icing this cake with cool whip was quite a chore. I think the petals are too small to ice successfully. I am not artistic, so maybe that is the problem.