I wanted to make something special that would go beyond my everyday flavors. Steven loves anything that contains raspberry and I love everything coconut. So with the light dusting of snow outside to inspire my early morning baking session, I combined both flavors to create a truly special dessert.
1 pkg. Lemon cake mix
1 pkg. Jell-O coconut cream - cook and serve pudding (get the 4 serving size)
1 envelope Dream Whip
1 1/3 cups Baker's angel flake coconut
1 cup Fresh raspberries
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ two 9 inch layer pans
Prepare cake batter as directed on package and pour evenly into 2 prepared pans. Bake cakes
until inserted toothpick comes out clean. Cool completely.
Meanwhile, prepare coconut cream pudding, mix as directed on package for pudding, except using only 1-3/4 cups milk, then cool. Stir until smooth and creamy. Refrigerate until ready to use.
Split each cooled cake layer in half horizontally, making a total of 4 layers. Spread each of 3 layers with about 2/3 cup of pudding, stack layers. Cover with remaining cake layer.
Prepare whipped topping mix as directed on package; tint pink with a few drops food coloring. Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake. Refrigerate coconut cake until ready to serve. Top with raspberries just before serving. Store any leftover Raspberry Coconut Cake in refrigerator.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!