Snowball Cake

This cake is so pretty! What a great centrepiece on the Christmas table come dessert time. I've been saving this one from my Kraft What's Cooking magazine from 2005 :)

What You Need

1 pkg. (2-layer size) yellow cake mix

2-2/3 cups flaked coconut, divided

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

1 cup cold skim milk

1/4 cup icing sugar

3 cups thawed Cool Whip Light Whipped Topping

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
MEANWHILE, beat dry pudding mix, milk and sugar in large bowl with whisk 2 min. (Mixture will be thick.) Stir in Cool Whip. Refrigerate until ready to use.
PLACE 1 cake layer on plate; spread top with 1 cup pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Frost top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate 1 hour.

kraft kitchens tips

Size-Wise

Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent coconut cake with your loved ones.

Special Extra

Top cake with a delicate swirl of lime rind to add a little colour