Coconut-Pineapple Cream Cake

Coconut-Pineapple Cream Cake

Recipe By : A Hundred Years of Island Cooking

20 Preparation Time :

Categories : A1 Cakes

Favorites Hawaiian

Amount Measure Ingredient -- Preparation Method -- -- --

1 19 oz pkg yellow cake mix

1 8 oz pkg cream cheese

1 cup coconut milk

1 4 oz pkg instant vanilla pudding

1 18 oz can crushed pineapple -- drained

1 12 oz crtn frozen whipped topping -- thawed

1 1/3 cups shredded coconut meat

350 degrees F. Grease a

13 x 9 x 2 pan. Prepare cake mix according to package directions. Pour into prepared pan. Bake

35 to 40 minutes. Cool in pan for 15 minutes; remove from pan and finish cooling on rack. In the small bowl of the electric mixer, beat cream cheese with coconut milk and pudding. Spread over cooled cake. Spoon drained pineapple over pudding; Cover with whipped topping. Sprinkle with coconut. Chill before serving.

This is a GREAT recipe and reminds me of one my mom used to make for picnics or trips to the beach (lost her recipe). It's been a favorite of mine for Little League and Pot Luck Suppers. EVERYONE loves it! I leave it *IN* the pan! Me ke aloha, Mary

- - - - - - - - - - - - - - - - - - NOTES : E hele mai oukou e ai! (Come and eat!)