Razzle Dazzle Recipes - Recipes for St.
Lucky Shamrock Cut-Up Cake Recipe
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Lucky Shamrock Cut-Up Cake
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
Green food coloring
3 baked 9-inch round yellow cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 large gumdrops (2 green, 1 white)
Green decorating gel and icing
TINT coconut with green food coloring.
LEAVE one cake layer whole; cut remaining two cake layers as shown in
diagram. (See Shamrock Cake Diagram Tip linked below.) Arrange cake
pieces on serving tray as shown in same diagram, using small amount of
the whipped topping to hold pieces together.
FROST cake with remaining whipped topping. Sprinkle with coconut.
FLATTEN gumdrops with rolling pin; cut into shamrock shapes with sharp
knife or small cookie cutter. Outline edges with decorating gel; arrange
on cake. Use decorating icing to outline cake. Store in refrigerator.
Shamrock Cake Diagram:
The parchment paper "circles" in these photographs represent the three
baked cake layers called for in the Shamrock Cake recipe. One cake layer
remains whole; the other two layers will be cut to make the clover
shape. Cut a small oval shape as the diagram illustrates from the
remaining two baked cake layers. The curved pieces that are cut should
be similar to the curve of the whole cake layer (so they will match and
fit together when the shamrock to put together). The two small oval
shapes will be used for the stem. This diagram illustrates how the three
cake layers are placed together to form the shamrock. The whole cake
layer is placed in the middle and fits into the cut "curves" of the
other two layers. using COOL WHIP or frosting, "glue" the two stem
How To Tint Coconut:
Place coconut in large resealable plastic bag. Add food coloring; seal
bag and shake vigorously until coconut is evenly colored.
Posted by Karen at
That's My Home Recipe Cafe
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Graphic from Kim's Whim