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1
Preheat oven to 350
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2
Prepare cake mix in 2 1/2 quart oven proof bowl as directed on package.
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3
Scrape side of bowl.
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4
(This will prevent the cake from sticking when you try to invert it).
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5
In another bowl, beat softened cream cheese, egg and granulated sugar until smooth.
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6
Spoon cream cheese mixture into center of cake batter bowl.
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7
Bake cake for one hour, or until a toothpick inserted comes out clean.
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8
Loosen cake from bowl with knife, using potholders if necessary.
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9
Invert onto wire rack and carefully remove the bowl.
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10
Allow cake to cool completely.
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11
While cake cools, beat dry pudding mix, cold milk and powdered sugar.
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12
Whisk 2 mins.
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13
Stir in Cool Whip and refrigerate until ready to use.
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14
Place cake on serving plate.
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15
Frost with pudding mixture.
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16
Cover with coconut flakes.
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17
Enjoy!
