18¼ oz devil’s food cake mix, (1 package)
8 oz Philadelphia cream cheese, (1 package) softened
1 egg
2 tbsp granulated sugar
3⅖ oz Jell-O vanilla instant pudding, (1 package)
¼ cup powdered sugar
1 cup cold milk
8 oz cool whip topping, (1 tub) thawed
1 cup baker’s angel flake coconut
Heat oven to 350 degrees F.
Prepare cake batter, in a 2½-quart ovenproof bowl, as directed on package; scrape the side of the bowl. Beat cream cheese, egg, and granulated sugar until well blended; spoon into center of batter in the bowl.
Bake for 1 hour and 5 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the bowl for 10 minutes. Loosen cake from the bowl with a knife; invert onto a wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, powdered sugar, and milk in a medium bowl and whisk for 2 minutes. Stir in cool whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Serve and enjoy.
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