Instructions: Heat oven to 350 F. Grease 13x9 inch pan with shortening. Line bottom of pan with waxed paper. Lightly grease and flour waxed paper.

In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and paper-lined pan.

Bake at 350 for 28 to 38 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes. Invert cake onto wire rack; remove waxed paper. Cool 30 minutes or until completely cooled.

Carefully place cake on large serving platter or foil-covered cardboard.

Frost sides and top of cake. Sprinkle with coconut. Prepare gumdrop flowers (instructions below). Arrange gumdrop flowers and leaves on top of cake.

Hibiscus Gumdrop Flowers:
Step #1: To make 3 flowers, place 2 to 3 tablespoons sugar in a small plastic bag. Shake one large red gumdrop at a time in the sugar. Lay the bag flat on a work surface. With a rolling pin, flatten the gumdrop into a 2 1/2 inch circle, redistributing sugar over the gumdrop as needed.

Step #2: For each flower, curve red flattened gumdrop into a cup shape.

Pinch the gumdrop "cup" on the bottom to keep the shape. Flatten yellow and green gumdrops in sugar. Curl each yellow gumdrop and place in center of flower. Shape green gumdrops to form leaves and position next to flowers.

High Altitude (Above 3500 Feet): Add 1/3 cup flour to dry cake mix. Bake 35 to 40 minutes.

Yield 12 servings

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