Christmas Tree Poke Cake
|Baked 9 inch square white cake layer||2 , cooled|
|Strawberry flavor gelatin||3 Ounce (1 Package, 4 Serving Size)|
|Lime flavor gelatin||3 Ounce (1 Package, 4 Serving Size)|
|Boiling water||2 Cup (32 tbs), divided|
|Coconut||7 Ounce, divided (1 Package)|
|Green liquid food coloring||3 Drop|
|Whipped topping||12 Ounce, thawed (1 Tub)|
|Gumdrops||1⁄4 Cup (4 tbs)|
|Peppermint candies||1⁄4 Cup (4 tbs)|
|Red string licorice||4|
Place cake layers, top sides up, in two clean 9-inch square cake pans.
Pierce cakes with large fork at 1/4-inch intervals.Dissolve each flavor of gelatin separately in 1 cup of the boiling water.
Carefully pour strawberry flavor gelatin over one cake layer and lime flavor gelatin over second cake layer.
Refrigerate 4 hours.
Meanwhile, toast 1/3 cup of the coconut; set aside.
Tint remaining coconut with green food coloring.
Dip one cake pan in warm water for 10 seconds; unmold.
Place right side up on large cutting board.
Cut as shown in illustration 1.
Arrange pieces as shown in illustration 2.
Top with about 1 1/2 cups of the whipped topping.
Unmold second cake layer; cut into pieces as shown in illustration 1.
Place pieces on first layer.
Frost cake with remaining whipped topping.
Sprinkle trunk of tree with toasted coconut.
Sprinkle remaining cake with green coconut.
Decorate with gumdrops, peppermint candies and string licorice as desired.