PREP: 15 min.
TOTAL: 2 hours 20 min. (incl. cooling)
MAKES: 16 servings

What You Need:

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
• 1 egg
• 2 Tbsp. granulated sugar
• 1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
• ¼ cup powdered sugar
• 1 cup cold milk
• 2 cups thawed Cool Whip Whipped Topping
• 1 cup Baker's Angel Flake Coconut

Make It:

1. HEAT oven to 350ºF. Prepare cake batter, in 2 1⁄2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.

2. BAKE 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool in bowl 10 min. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely.

3. MEANWHILE, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.

4. PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.