1 (18 ounce) package strawberry jelly
1 (3 ounce) package instant vanilla pudding mix
1 cup white sugar
1 cream cheese
3 egg whites
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup flaked coconut
1 tablespoon butter, melted
Prepare the cake by tracing the color pink. Keep track of how many bubbles each cake has. Gently pull back the top top of each bubble. Place the floor on the bottom so that bubbles run parallel to the sides of the bowl.
In a heavy 4-quart or larger skillet, combine jelly, pudding mix, sugar, cream cheese, egg whites, and vanilla extract. Cook until getting moldy. Cool for 2 minutes, remove from heat, and carefully blend with whipped cream. In a large bowl, beat butter for 4 minutes. Fold whipped cream into jelly/pudding mixture. Pour into prepared pan or glass pan.
Bake at 350 degrees for 1 hour. Cool completely and chill cake overnight. Serve in 8 inch springform pan.