1 pkg. (2 layer) yellow cake mix
1 1/2 c. cold milk
1 pkg. (4 serving size) lemon flavor instant pudding & pie filling
3 1/2 c. (8 oz.) non-dairy whipped topping, thawed
2 2/3 c. flaked coconut
1-2 drops red food coloring

Prepare cake mix as directed on package. Pour 3 1/2 cups of the batter into greased and floured 1 1/2 quart metal or oven-proof glass bowl; pour remaining batter into greased and floured 12 x 3/4 inch pizza pan. Bake at 350 degrees for 15 minutes for the pan and 50 minutes for the bowl, or until cake tester inserted in center comes out clean. Cool cakes 10 minutes; then remove from pans and bowl and finish cooling on racks.

(If pizza pan is not available, use greased and floured 9 inch pan, dividing batter between pan and bowl. Bake in pan for 25 minutes; bake in bowl as directed.)

If bottom of bowl-shaped cakes is very rounded, cut off a slice to make flat. Split bowl-shaped cake crosswise (into 3 layers).

Pour cold milk into small mixer bowl. Add pudding mix. Beat at lowest speed of electric mixer until well blended, 1-2 minutes.

Place 12 inch cake layer on large plate or tray. Spread layer with 1 1/2 cups of whipped topping. Center bottom layer of bowl-shaped cake on frosted layer; spread with 2/3 of pudding. Add second layer; spread with remaining pudding. Add top layer, forming the crown.

Spread remaining whipped topping over crown. Mix red food coloring and 1 teaspoon water in bowl. Add 3/4 cup of coconut and toss with fork until evenly tinted. Place around bottom edge of crown to resemble hat band and bow. Sprinkle remaining coconut over rest of cake. Garnish with fresh flowers, if desired.