• 24servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package yellow cake mix

  2. 3 (3.4 ounce) packages instant vanilla pudding mix

  3. 4 cups cold milk

  4. 1 1/2 teaspoons coconut extract

  5. 1 (8 ounce) package cream cheese, softened

  6. 1 (20 ounce) can crushed pineapple, well drained

  7. 2 cups heavy cream, whipped and sweetened

  8. 2 cups flaked coconut, toasted

Instructions Jump to Ingredients ↑

  1. Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350 degrees F for 15 minutes or until the cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours.


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