Coconut Heart Dream Cake

• 1 pkg. (2-layer size) lemon cake mix
• 1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Cook & Serve Pudding
• 1 env. DREAM WHIP Whipped Topping Mix
• red food coloring
• 1-1/3 cups BAKER'S ANGEL FLAKE Coconut
• 1 cup fresh raspberries

1. Preheat oven to 350F.
2. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9-inch heart-shaped layer pans.
3. Bake 40 minutes or until toothpick inserted in centers comes out clean.
4. Cool completely.
5. Meanwhile, prepare pudding mix as directed on package for pudding except using only 1-3/4 cups milk; cool.
6. Refrigerate until ready to use.
7. Stir until smooth and creamy.
8. Split each cooled cake layer in half horizontally, making a total of 4 layers.
9. Spread each of 3 layers with about 2/3 cup of the pudding; stack layers.
10. Cover with remaining cake layer.
11. Prepare whipped topping mix as directed on package; tint pink with a few drops food coloring.
12. Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake.
13. Refrigerate until ready to serve.
14. Top with raspberries just before serving.
15. Store leftover cake in refrigerator.

lemon cake mix, env, red food coloring, s angel, fresh raspberries

Taken from www.kraftrecipes.com/recipes/-20685.aspx (may not work)