Desserts

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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a cook

posted:5/19/2010

This is very beautiful. i would love to make this cake for mother's birthday coming up.. although she is not a big fan of conconut.. would i be able to just leave that out?

Roxy0072

posted:5/19/2010

I made this for Mother's Day. Presentation was fantastic and just the right touch for a special day. I took the advice of some other reviews and omitted the marshmellows and only made 8 petals instead of 16. I was glad that I did because it was still a lot of work! Overall, fun project when you have the time.

boreedken

posted:11/14/2009

Can anyone tell me how they made the butterfly? Or have a picture of the ladybugs that alison967 made? Also, do you cut the marshmallows in 1/2 before putting them on?

a cook

posted:6/24/2009

it does'nt look pretty

ginalori

posted:5/6/2009

Kids helped prepare... Cake was delicious! Since it was already sliced, serving it was a breeeze.

alison967

posted:2/10/2009

Made this cake for my daughters 7th birthday- turned out so adorable. I did freeze the cake the night before to make the slicing easier. I left out the marshmallows (I think it would have taken too long to place them all). For extra decorations I made "ladybugs" out of mini Oreos with red frosting and half an M&M for the head- looked so cute. Time consuming to create, but worth it!

lbrand01

posted:11/5/2008

This cake is so much fun to make. It is delicious!! It is a very pretty cake as well

avowles311

posted:9/16/2008

This turned out great. I omitted the pudding and used a french vanilla cake mix instead of the yellow. I had to cook the bowl about 10 minutes longer than the recipe stated, but it came out of the bowl nicely. Use plenty of cool whip to frost the petals otherwise the marshmallows won't stick.

RAJAKRIEGH

posted:9/1/2008

I would say if it's too hard to frost the sides of the petals to use a white cake instead and just frost the top. I would love to try this for my daughters birthday. It's adorable!

lenki1

posted:8/29/2008

I'm not sure if I would make it again It looked and tasted good, but took a long time to frost. Do you have a suggestion on how to frost the sliced wedges, thought it was messy and difficult to cover each wedge