Spring Daisy Cake

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prep time

30 min

total time

1 hr 45 min

makes

12 servings, 1 piece (120 g) each

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photo by:

kraft

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What You Need

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Jell-O Lemon Instant Pudding

3 cups thawed Cool Whip Whipped Topping

1/2 cup flaked coconut

1 to 2 drops yellow food colouring

2 cups Jet-Puffed Miniature Marshmallows

2 small bite-size bug-shaped chewy fruit snacks

1 piece string licorice (8 inch)

Make It

HEAT oven to 350°F.

GREASE and flour 1-L 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 centres 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 colouring. (See Tip.) Press coconut into Cool Whip on centre cake. Decorate with remaining ingredients as shown in photo.

kraft kitchens tips

How to Tint Coconut

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

Storage Know-How

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

Variation

Prepare using Jell-O Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.

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rating

i have no idea how they did it, my 'petals' kept falling over, i was getting a lot of crumbs while putting the cool whip on, i wasnt able to get the coconut all over the flower, the sides and near the bottom were spotted...i wouldnt make this again, but it was a nice outcome and very tasty, i would recommend attempting to try it at least one time, but it does take some time
posted by 11babyboo12 | on 4/23/2011

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Easy and Great
posted by a cook | on 6/10/2010

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Gorgeous cake and no one believed I actually did it myself ! I would love to make this cake again but found it was very time consuming..
posted by a cook | on 8/30/2009

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I made a couple of changes: I used chocolate cake mix, cut the wedges, and then froze the whole cake (I made it 2 days early). I was a cinch to ice and no crumbs whatsoever. It looked great and was yummy!
posted by emilycotnoir | on 4/15/2009

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LOVE IT!!!!It is great for a big get together with your family when you are looking for something on the light side!Will definatly make again for a special ocassion!!
posted by cathytjin | on 7/2/2007

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This was the BEST ever. It looked and tasted GRRRRRRRREAT!
posted by razalaz_me | on 6/12/2007

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Very nice design but so time consuming and very messy to put together. Icing the little wedges was very iffy. Wouldn't make again but the end result was great!
posted by Chauntel | on 7/24/2006

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I made this cake for my grandaughter's birthday. It turned out really nice, I know I will take this recipe out over and over. For Alyse I tinted the coconut pink and used colored mini-marshmallows, it looked great! Thanks Kraft for all the great ideas.
posted by jackie_hartford | on 5/30/2006

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Very time consuming but well worth the effort. An impressive dessert for a family gathering.
posted by cmclachlan | on 4/27/2006

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Everyone absolutely loved this. Family even took pictures. It was a great hit, I'll be doing it again.
posted by Tina.Bourguignon | on 4/25/2006