1 pk (2-layer) yellow cake mix
1 pk (4-serving) jell-o vanilla
-flavor instant pudding 1 1/3 c Water
4 Eggs
1/4 c Oil
FROSTING: 1 c Strawberry preserves
3 1/2 c Thawed Cool WHip whipped
-topping 2 2/3 c Coconut
1/2 ts Real food coloring
Combine cake mix, pudding mix, water, eggs and oil in large mixing bowl. Blend then beat at medium speed of electric mixer for 4 minutes. Stir in 1 1/2 cups coconut. Pour into greased and floured 13 x 9 inch cake pan. BAke at 350 degrees for 50 minutes or until cake begins to pull away from sides. Cool in pan for 15 minutes. Remove from pan and finish cooling on
rack. Cut in half to make two 6 x 8 inch layers. Fill with preserves and 1 cup of the topping; frost with remaining topping. Mark “ribbon” with wooden picks. Tint 2/3 cup of the coconut with food coloring and 1 teaspoon water; place in “ribbon” area; edge with gumdrop strips, if desired. Sprinkle with remaining coconut over rest of cake. Garnish with gumdrop bow of flattened gumdrops with rolling pin on pastry board.