1 16 -to-18-ounce box white cake mix (plus required ingredients)
2 cups coconut flakes
Green and yellow food coloring
12 to 16 red gummy fruit slices
40 Tootsie Rolls (a mix of original
vanilla and cherry)
1 16 -ounce container white frosting
Instructions
Preheat the oven to 350 degrees F. Coat a 9-inch-square, 2 1/2-inch-deep cake pan with cooking spray.
Prepare the cake mix as directed; pour into the pan and bake about 35 minutes.
Let cool, then remove from the pan and freeze 30 minutes.
Trim the domed top of the cake with a serrated knife.
Mark one-third and two-thirds of the way down the sides of the cake with toothpicks.
Slice the cake into 3 thin, even layers using the toothpicks as a guide.
Make the lettuce: Put the coconut in a zip-top bag and add 1/2 teaspoon water and 10 drops each of green and yellow food coloring; shake the bag to mix.
Add more food coloring as needed to make a lettuce color.
Make the tomatoes: Trim the straight edges of the gummy fruit slices with a paring knife to remove the sugary coating.
Make the bacon: Line up 10 cherry, 4 vanilla and 6 original Tootsie Rolls on a microwave-safe plate lined with wax paper, as shown.
Microwave the Tootsie Rolls until just soft but not melted, about 7 seconds.
Press them together, then roll and stretch into a long thin strip.
Cut the strip into 4-inch pieces, then mold each piece into a wavy bacon shape with your fingers.
Repeat to make another batch of bacon.
Spread the frosting on the bottom and middle cake layers; top with the coconut.
(Leave the third layer unfrosted.)
One at a time, cut all 3 cake layers diagonally into quarters.
Top the bottom cake quarters with some candy tomatoes and bacon.