Easter is one of the holidays that has become a whole lot more fun with little kids in the picture. Eggs, bunnies, and their crazy joy over the simplest of things makes my heart burst this time of year. My girl and I spent an afternoon in the kitchen this weekend testing and creating a few fun recipes for Kraft that I am excited to share this week.
This first rendition is our take on their classic angel flake coconut cake. Although, we followed the recipe to a T (and loved it!), there is nothing classic about the presentation of our cakes. Layered in mason jars with paper bunny ears. It fits perfect with the very classy taste of my five year old and will definitely be our kid’s table treat this Easter. The cakes layered pudding appearance makes it a fool-proof recipe and an easy one for the littles to help with.
To make the bunny mason jar coconut layer cakes you will need; 1 pkg. (2-layer size) yellow cake mix, 2-2/3 cups Baker’s Angel Flake Coconut (7-oz. pkg.), divided, 1-1/4 cups cold milk, divided, 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding, 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding, 1/4 cup powdered sugar, 1 tub (8 oz.) Cool WHhip Whipped Topping, thawed.
Star by heating the oven to 350°F.
Make the cake batter and bake as directed on package for 24 cupcakes, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared tins. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake. If your five year old is around, watch that whisk!
Posted April 15, 2014 5 Comments
Read more from cake, Easter, kid's parties by Victoria