Lucky Shamrock Cut-Up Cake

• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
• Green food coloring
• 3 baked 9-inch round cake layers, cooled*
• 2-1/2 cups thawed COOL WHIP Whipped Topping
• 2 large green gumdrops (for shamrocks)
• 1 large white gumdrop (for shamrocks)
• Green decorating icing (for piping on cake)
• Green decorating gel (for piping on shamrocks)

1. Tint coconut with green food coloring that has been mixed with 1 teaspoon of water.
2. Leave one cake layer whole; cut remaining two cakes as shown in diagram.
3. (See Tips and Techniques.)
4. Using small amount of whipped topping to hold pieces together, arrange cake on serving tray as shown in illustration.
5. Frost cake with remaining whipped topping.
6. Sprinkle with coconut.
7. Flatten gumdrops with rolling pin; cut into shamrock shapes.
8. Using decorating icing, outline the cake.
9. Using decorating gel, outline gumdrop shamrocks and place on cake.
10. Store cake in refrigerator.

s angel, green food coloring, cake layers, green gumdrops, white gumdrop, green decorating icing, green decorating gel

Taken from www.kraftrecipes.com/recipes/lucky-shamrock-cut-up-cake-53173.aspx (may not work)