Lucky Shamrock Cut-Up Cake

• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
• Green food coloring
• 3 baked 9-inch round yellow cake layers, cooled
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 3 large gumdrops (2 green, 1 white)
• Green decorating gel and icing

1. Place coconut in large resealable plastic bag.
2. Add food coloring; seal bag and shake vigorously until coconut is evenly colored.
3. Leave one cake layer whole; cut remaining two cake layers as shown in diagram.
4. (See Shamrock Cake Diagram Tip linked below.)
5. Arrange cake pieces on serving tray as shown in same diagram, using small amount of the whipped topping to hold pieces together.
6. Frost cake with remaining whipped topping.
7. Sprinkle with coconut.
8. Flatten gumdrops with rolling pin; cut into shamrock shapes with sharp knife or small cookie cutter.
9. Outline edges with decorating gel; arrange on cake.
10. Use decorating icing to outline cake.
11. Store in refrigerator.

s angel, green food coloring, cake layers, gumdrops, green decorating

Taken from www.kraftrecipes.com/recipes/lucky-shamrock-cut-up-cake-53172.aspx (may not work)