Combine cake mix, pudding mix, water, eggs and oil in large mixing bowl. Blend then beat at medium speed of electric mixer for 4 minutes. Stir in 1.5 cups coconut. Pour into greased and floured 13 x 23 cm cake pan. BAke at 180ºC or 50 minutes or until cake begins to pull away from sides. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Cut in half to make two 6 x 20 cm layers. Fill with preserves and 1 cup of the topping; frost with remaining topping. Mark "ribbon" with wooden picks. Tint two third cup of the coconut with food coloring and 1 teaspoon water; place in "ribbon" area; edge with gumdrop strips, if desired. Sprinkle with remaining coconut over rest of cake. Garnish with gumdrop bow of flattened gumdrops with rolling pin on pastry board.