Spring Daisy Cake

• 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)

1. Heat oven to 350F.
2. Grease and flour 1-L ovenproof bowl and 9-inch round pan.
3. Prepare cake batter as directed on package.
4. Add dry pudding mix; beat 2 min.
5. Pour about half the batter into prepared bowl.
6. Pour remaining batter into prepared pan.
7. Bake 9-inch layer 23 to 25 min.
8. and bake batter in bowl 33 to 35 min.
9. or until toothpick inserted in centres comes out clean.
10. Cool cakes 10 min.
11. Loosen cakes from sides of pan and bowl with knife.
12. Invert cakes onto wire racks; gently remove pan and bowl.
13. Cool cakes completely.
14. Cut 9-inch cake layer into 16 wedges.
15. Place inverted bowl cake on large serving board or tray; surround with cake wedges to resemble flower petals.
16. Frost with Cool Whip.
17. Tint coconut with food colouring.
18. (See Tip.)
19. Press coconut into Cool Whip on centre cake.
20. Decorate with remaining ingredients as shown in photo.

yellow cake, topping, flaked coconut, colouring, jet, bitesize, string licorice

Taken from www.kraftrecipes.com/recipes/spring-daisy-cake-88423.aspx (may not work)