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 Kitchen Tips!
How to Tint Coconut
Place coconut in resealable plastic bag. Add food colouring. Close bag; shake to evenly tint coconut.
Wrap any leftover cake with plastic wrap and store in refrigerator.
Prepare using Jell-O Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 7 g
Cholesterol 45 mg
Sodium 390 mg
Carbohydrate 55 g
Fibre 0 g
Sugars 35 g
Protein 3 g
12 servings, 1 piece (120 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.