Pink-Coconut Sweetheart Cake
Contributed by Diane S.

Recipe By     : Parents Magazine feb 1995
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          sweetened shredded coconut
                        red food coloring
   1      package       devil's food cake mix (about 18.25oz)
   1      package       cream cheese flavored frosting and
                        strawberry filling mix (1 lb, 4oz)
   1      tube          pink decorating icing
                        small fresh pink roses -- optional

Place coconut in medium bowl and add a few drops of red food coloring.
Toss until evenly tineted.  For a darker shade, keep adding food coloring,
a drop at a time, tossing until you have desired color; set aside.

Grease and lightly flour two 9" heart-shaped pans.  Prepare cake mix
according to package directions.  Pour into greased pans, dividing evenly.
Bake 30 to 35 minutes, until toothpick inserted in center of cake comes out
clean. Cool cakes in pan on wire racks about 10 minutes.  Remove cakes from
pans to wire racks and cool completely.

If cakes have risen a lot, to make layers flat, cut off top pieces of cakes
using a long, serrated knife.  Place on cake layer on serving platter lined
with waxed paper strips to keep platter clean.  Spread with strawberry
filling; place second cake layer on top of filling.

Spread top and side of cake with frosting.  Press tinted coconut into side
of cake.  Use pink decorating icing to write "Be Mine" on cake.  Decorate
with roses, if desired.

Nutrition per serving:  511 cal; 4 g prot; 24 g fat; 70 g carb; 480 mg sod;
53 mg chol.

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NOTES : Note:  If you prefer, you may decorate cake with candy flowers or
chocolate