Instructions:

Easter Sunrise Cake

From the kitchen of Sally Coleman - Prescott Valley, Arizona

I hope you like this. I made it up years ago and was going to enter it into a contest, then never did.

1 (18.25 ounce) box cake mix (a moist one)
1 cup melted orange marmalade, divided
1 small box instant coconut pudding, prepared
7-Minute Frosting
1/2 cup shredded coconut
Few drops green food coloring
Jelly beans or marshmallow bunnies or chicks

Grease and flour two round cake pans.

Prepare cake batter according to instructions on box. Divide batter into the two prepared pans and bake as directed. Let the cakes cool for 5 to 10 minutes.

Turn cakes out of pans, and cut each cake in half (you can use your unflavored dental floss to do this).

Place first layer of cake cut side up and spread with 1/2 cup of the melted orange marmalade.

Place second layer of cake cut side up on top of first layer and spread instant coconut pudding over the top.

Place third layer of cake cut side up on top of second layer and spread with the remaining 1/2 cup melted orange marmalade.

Place fourth layer of cake on top, and frost the entire cake with 7-Minute Frosting.

Shake coconut and food coloring together until the coconut is a nice even color. Sprinkle around the base of the cake, then add jelly beans or marshmallow bunnies or chicks.