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 pieces together.

How To Tint Coconut:
Place coconut in large resealable plastic bag. Add food coloring; seal bag and shake vigorously until coconut is evenly colored.

Source: Kraftfoods.com

Posted by Karen at That's My Home Recipe Cafe