Prepare cake batter, in 2.5-L ovenproof bowl sprayed with cooking spray, as directed on package; scrape side of bowl. Add dry jelly powder and 1/4 cup milk; beat until blended.
Bake 55 min. or until toothpick inserted in centre comes out clean. Cool cake in bowl 10 min. Loosen cake from side of bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, sugar and remaining milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.
Place cake, flat side down, on plate; frost with pudding mixture. Cover with coconut.
Kraft Kitchen Tips!
At 16 servings, this fun-to-make cake is the perfect dessert to serve at your next winter party.
Save on cleanup by mixing and baking the cake batter in the same bowl.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 6 g
Cholesterol 35 mg
Sodium 340 mg
Carbohydrate 43 g
Fibre 1 g
Sugars 33 g
Protein 4 g
16 servings, 1 piece (117 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.