1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant coconut cream pudding mix
1 (4 ounce) package cream cheese, softened
1 (16 ounce) can coconut cream yogurt
3 eggs
1 (8 ounce) package cream cheese, softened
1 pint sour cream
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package instant strawberries
1 egg white
1/2 cup water
2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Beat cake mix, pudding mix and cream cheese in a large bowl until well blended. Stir in coconut cream yogurt and eggs. Mix in cream cheese, sour cream and cream cheese mixture. Scurve mixture into 1-inch squares. Sprinkle with coconut cream cheese mixture, eggs and evaporated milk. Roll and chill in refrigerator.
To Make Crust: Beat cake mixture and pudding mixture until smooth; pour into 2 (3 ounce) portions of prepared pan.
While cake dough is chilling, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 serving platter.
To Make Frosting: Beat cake mixture with whisk or pastry blender until smooth; add flour and 2 tablespoons milk. Beat in 1/2 cup water, stirring until thoroughly combined. Using a 2 ounce cup or smaller piping bag, pipe frosting evenly. Place frosting on top of crust. Chill in refrigerator until serving.
⭐