Ingredients
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1 (18 1/2 ounce) package devil's food cake mix
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1 (8 ounce) package Philadelphia Cream Cheese, softened
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2 tablespoons granulated sugar
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1 (3 1/2 ounce) package Jello Instant Vanilla Pudding Mix
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1/4 cup powdered sugar
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1 cup cold milk
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1 (8 ounce) container Cool Whip Topping, thawed
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1 cup sweetened coconut
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1 egg
Instructions
- PREPARE cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
- BAKE 1 hour 5 minute or until toothpick inserted in center comes out clean. Cool cake in bowl 10 minute Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
- MEANWHILE, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 minute Stir in COOL WHIP. Refrigerate until ready to use.
- PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.