Christmas Tree Poke Cake
|White cake mix||36 1⁄2 Ounce (2 Packages, 2 Layer Size Each)|
|Gelatin||3 Ounce (1 Package, Jell O Brand, Strawberry Flavor)|
|Gelatin||3 Ounce (1 Package, 4 Serving Size Jell O Brand, Lime Flavor)|
|Boiling water||2 Cup (32 tbs)|
|Flaked coconut||7 Ounce (2 2/3 Cups, Baker's Angel)|
|Green food coloring||3 Drop|
|Whipped topping||12 Ounce, thawed (5 1/4 Cup, Cool Whip)|
|Peppermint candies||2 Tablespoon (Adjust Quantity As Needed)|
PREPARE 1 cake mix as directed on package.
Pour batter into greased and floured 9-inch square pan.
Bake at 325° for 50 to 55 minutes or until cake tester inserted in center comes out clean.
Cool 10 minutes.
Remove from pan; finish cooling on rack.
Repeat with remaining cake mix.
PLACE cake layers, top sides up, in 2 clean 9-inch square pans.
Pierce cakes with large fork at 1/2-inch intervals.
DISSOLVE each flavor of gelatin in separate bowl, using 1 cup of the boiling water for each.
Carefully pour strawberry flavor gelatin over 1 cake layer and lime flavor gelatin over second cake layer.
Chill 3 hours.
TOAST 1/2 cup of the coconut set aside.
Tint remaining coconut with green food coloring DIP 1 cake pan in warm water 10 seconds; unmold.
Place right side up on large serving plate or cutting board.
Cut cake as shown in Diagram 1.
Arrange pieces in Christmas tree shape (Diagram 2), using small amount of whipped topping to hold pieces together.
Top with about 1 1/2 cups of the whipped topping.
Unmold second cake layer; cut into pieces as shown in Diagram 1.
Place pieces on first layer, using small amount of whipped topping to hold pieces together.
Use remaining whipped topping to frost entire cake.
SPRINKLE trunk of tree with toasted coconut.
Sprinkle remaining cake with green coconut.
Decorate with gumdrops, peppermint candies and licorice, if desired.
Chill until ready to serve.