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1
Prepare cake mix as directed on package.
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2
Pour 3 1/2 c. of the batter into greased and floured 1 1/2 qt metal or possibly oven-proof glass bowl; pour remaining batter into greased and floured 12 x 3/4 inch pizza pan.
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3
Bake at 350 degrees for 15 min for the pan and 50 min for the bowl, or possibly till cake tester inserted in center comes out clean.
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4
Cold cakes 10 min; then remove from pans and bowl and finish cooling on racks.
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5
(If pizza pan is not available, use greased and floured 9 inch pan, dividing batter between pan and bowl.
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6
Bake in pan for 25 min; bake in bowl as directed.)
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7
If bottom of bowl-shaped cakes is very rounded, cut off a slice to make flat.
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8
Split bowl-shaped cake crosswise (into 3 layers).
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9
Pour cool lowfat milk into small mixer bowl.
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10
Add in pudding mix.
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11
Beat at lowest speed of electric mixer till well blended, 1-2 min.
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12
Place 12 inch cake layer on large plate or possibly tray.
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13
Spread layer with 1 1/2 c. of whipped topping.
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14
Center bottom layer of bowl-shaped cake on frosted layer; spread with 2/3 of pudding.
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15
Add in second layer; spread with remaining pudding.
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16
Add in top layer, forming the crown.
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17
Spread remaining whipped topping over crown.
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18
Mix red food coloring and 1 tsp.
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19
water in bowl.
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20
Add in 3/4 c. of coconut and toss with fork till proportionately tinted.
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21
Place around bottom edge of crown to resemble hat band and bow.
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22
Sprinkle remaining coconut over rest of cake.
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23
Garnish with fresh flowers, if you like.
