Prepare cake batter, in 2-1/2-L ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into centre of batter in bowl.
Bake 1 hour 5 min. or until toothpick inserted in centre comes out clean. Cool in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, icing sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Kraft Kitchen Tips!
At 16 servings, this fun-to-make cake is a great dessert to serve at a holiday party.
Save on cleanup by mixing and baking the cake batter in the same bowl!
Substitute 3 grated squares Baker's White Chocolate for the coconut. Before grating, place the chocolate squares on microwaveable plate. Microwave on DEFROST 3 min. or just until chocolate squares are warmed. Grate chocolate, using a coarse grater for best results.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 10 g
Cholesterol 65 mg
Sodium 410 mg
Carbohydrate 34 g
Fibre 2 g
Sugars 22 g
Protein 5 g
Makes 16 servings, 1 piece (108 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.