Spring Daisy Cake – a delicious recipe with yellow cake, Topping, flaked coconut, colouring, Jet, bite-size. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Grease and flour 1-L ovenproof bowl and 9-inch round pan.
3
Prepare cake batter as directed on package.
4
Add dry pudding mix; beat 2 min.
5
Pour about half the batter into prepared bowl.
6
Pour remaining batter into prepared pan.
7
Bake 9-inch layer 23 to 25 min.
8
and bake batter in bowl 33 to 35 min.
9
or until toothpick inserted in centres comes out clean.
10
Cool cakes 10 min.
11
Loosen cakes from sides of pan and bowl with knife.
12
Invert cakes onto wire racks; gently remove pan and bowl.
13
Cool cakes completely.
14
Cut 9-inch cake layer into 16 wedges.
15
Place inverted bowl cake on large serving board or tray; surround with cake wedges to resemble flower petals.
16
Frost with Cool Whip.
17
Tint coconut with food colouring.
18
(See Tip.)
19
Press coconut into Cool Whip on centre cake.
20
Decorate with remaining ingredients as shown in photo.
105
kcal
Calories
25
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkg. (2-layer size) yellow cake mix, 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding, 3 cups thawed Cool Whip Whipped Topping, 1/2 cup flaked coconut, and more.
Yes, Spring Daisy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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