Daisy Cake - K

• 1 (17 ounce) package yellow cake mix
• 14 cup oil
• 2 eggs
• 1 14 cups water
• 1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling
• 1 (8 ounce) container whipped topping, thawed
• 12 cup flaked coconut
• 1 -2 drop yellow food coloring
• 2 cups miniature marshmallows (may not need all)
• 2 small bug-shaped decorative candies

1. PREHEAT oven to 350F.
2. Prepare cake batter as directed on package; blend in dry pudding mix.
3. Pour about half of the batter into greased 1-quart ovenproof bowl.
4. Pour remaining batter into greased 9-inch round cake pan.
5. BAKE 9-inch round cake layer 23 to 25 minute or until toothpick inserted in center comes out clean.
6. Bake batter in bowl 33 to 35 minute or until toothpick inserted in center comes out clean.
7. Cool each 10 minute Remove from pan and bowl; cool completely on wire rack.
8. CUT 9-inch cake layer into 16 wedges.
9. Place inverted "bowl" cake onto large serving board.
10. Arrange cake wedges around "bowl" cake to form petals.
11. Frost completely with whipped topping.
12. PLACE coconut in resealable plastic bag.
13. Add food coloring.
14. Close bag; shake to evenly tint coconut.
15. Press tinted coconut onto whipped topping-covered center(bowl) cake.
16. Press marshmallows onto tops of each flower petal.
17. Place bug shaped candies on daisy as desired.

yellow cake, oil, eggs, water, coconut, coloring, marshmallows, bugshaped

Taken from www.food.com/recipe/daisy-cake-k-161156 (may not work)