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1 box yellow cake mix (I've used Duncan Hines and Betty Crocker, both work just fine)
5.1 oz box instant vanilla pudding (the large box)
1 cup water
1 stick salted butter, melted and cooled slightly
4 large eggs, lightly beaten
Raspberry Coating:
3 oz box raspberry Jello
2 cups boiling water
2 cups sweetened, shredded coconut
2 TBS cornstarch
Frosting:
1 stick salted butter, slightly softened
1/4 cup heavy whipping cream
1 tsp vanilla extract
7 oz jar marshmallow creme
3 cups powdered sugar
In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.
Stir jello mix into boiling water until dissolved. Place in a large, shallow pan and set in the refrigerator until slightly thickened, about 20 minutes.
Place coconut in a blender or food processor and pulse a few times until coconut is in smaller pieces. Toss with cornstarch until coated.
Trim the domed tops from your cakes. Dip cakes in the thickened jello mixture -- work quickly so the cakes don't get too soggy and fall apart. Gently press coconut onto the top of each cake. Place cakes on wire racks to set, about 2 hours.
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1st Keep
 serinaluna
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