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Ingredients
- 1 pkg (2 layer size) devils food cake mix
- 1 pkg. (8 oz) cream cheese, softened
- 1 egg
- 2 tbs. sugar
- 1 pkg. (3.4 oz) vanilla instant pudding
- 1/4 cup powdered sugar
- 1 cup cold milk
- 8 oz. cool whip whipped topping, thawed
- 1 cup baker's angel flake coconut
Preparation
Step 1
Heat oven to 350 degrees. Prepare cake batter, in 2 1/2 qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cheam cheese, egg, and granulated sugar until well blended; spoon into center of batter in bowl.
Bake on hour 5 minutes or untol toothpick inserted in center comes our clean. Cool cake in bowl 10 minutes. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 minutes. Stir in cool whip. Refrigerate until of spreading consistently.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.