Holiday Coconut Cake
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Coconut flavored instant pudding mix||3 3⁄4 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Strawberry/Raspberry preserves||12 Ounce (1 Jar)|
|Strawberry preserves/Raspberry preserves||12 Ounce (1 Jar)|
|Dessert topping||9 Ounce, thawed (Two 4 1/2 Ounce Cans)|
|Flaked coconut||1 1⁄2 Cup (24 tbs)|
1. Combine cake mix, pudding mix, eggs, water and oil in a large bowl and beat at medium speed with mixer for 4 minutes. Pour batter into a well-greased 10 to 12-cup fluted tube pan. Microwave, uncovered at Power Level 5 for 14 to 17 minutes, or until there is no uncooked batter remaining near the bottom of the pan and the cake has begun to pull away from the sides of the pan. Let stand, covered, for 15 minutes. Loosen edges, invert onto a serving plate. Cover and let stand until cool.
2. Split cake horizontally into 3 layers spread with preserves and reassemble. Frost with dessert topping and sprinkle with coconut. Store, covered, in the refrigerator until serving time.