Sweetheart Cut-Up Cake

Transform two cake layers easily with our Cut-Up Cake for Sweethearts. This heart-shaped cut-up cake is covered with COOL WHIP, pink coconut and candies.

Prep: 20 min | Yield: 12 servings, one piece each

Ingredients

• 1 (18.25 ounce) box cake mix, any flavor*
• 2 cups thawed Cool Whip Whipped Topping
• 1 1/3 cups Baker's Angel flake Coconut
• Red food coloring
• 2 tablespoons cinnamon red hot candies

Instructions

1. Prepare and bake cake mix as directed on package, dividing batter evenly between 8-inch square cake pan and 8-inch round cake pan.
2. Cool completely.
3. Cut round cake in half. Leave square cake whole. Place square cake on serving tray in diamond position. Using small amount of whipped topping to hold pieces together, place half circles against top two adjacent sides of square cake to resemble a heart.
4. Frost cake with remaining whipped topping.
5. Tint coconut pink with food coloring; sprinkle over frosting.
6. Decorate with candies.
7. Store in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Healthy Living: Prepare as directed, using Cool whip Lite Whipped Topping.

How to Tint Coconut: Place coconut in resealable plastic bag. Dilute a few drops food coloring with 1/2 teaspoon water; add to coconut. Seal bag. Shake until coconut is evenly tinted. Add more diluted food coloring if a darker shade is desired.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company