2 pkgs white cake mix
1 (3 oz) pkg strawberry gelatin
1 (3 oz) pkg lime gelatin
2 c boiling water
7 oz coconut
1 single green food coloring
12 oz cool whip
Assorted gum drops
Round red and white peppermint candies
Red string licorice
Prepare both cake mixes as directed on packages. Pour batter into 2 greased and floured 9" square pans. Bake at 325 degrees, 50-55 minutes, or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pans, finish cooling on wire racks. While cakes are cooling, wash and dry cake pans.
Place cake layers, top sides up, in 2 clean, 9" square pans. Pierce cakes with large fork at one half inch intervals.
Dissolve each flavor of gelatin in separate bowls, using 1 c boiling water for each. Carefully pour strawberry gelatin over 1 cake layer and lime gelatin over the other cake layer. Chill 3 hours.
Toast 1/3 c coconut, and set aside. tint remaining coconut with green food coloring.
Dip 1 cake pan in warm water for 10 seconds. Unmold and place right side up on large serving plate or cutting board.
Cut cake into graduated triangles and arrange in a Christmas tree shape using a small amount of cool whip to hold cake pieces together. Place pieces atop first layer, using small amount of cool whip to hold cake pieces together. Use remaining cool whip to frost entire cake. Sprinkle trunk of tree with toasted coconut and sprinkle remaining cake with green coconut. Decorate with gum drops, peppermint candies and licorice. Chill until ready to serve.
Time: 5 hours Serves: 24
This recipe came from Treasury of Christmas by Publications International LTD.