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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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This is a favorite in our house for Spring and Summer. A layer of cake with a delicious filling topped with whipped cream. It freezes well and is always a hit at get togethers. I have given this recipe out many times. Chilling time is not included in the cooking time. Ingredients:
1 (18 ounce) package yellow cake mix |
3 (3 1/2 ounce) packages vanilla instant pudding mix |
4 cups cold milk |
1 1/2 teaspoons coconut extract |
1 (8 ounce) package cream cheese, softened |
1 (20 ounce) can crushed pineapple, well drained |
2 cups heavy cream, whipped and sweetened |
2 cups flaked coconut, toasted |
Directions:
1. Tip:.
2. I use only 1 cup of the coconut. I find it can be to much if using the whole amount. I also usually freeze 1 cake for future use, which comes in handy.
3. Mix cake according to package directions. Pour into two greased 13X9X2 baking pans. Bake at 350 degrees for 15 minutes. Cool completely.
4. In as 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 cooled cakes.
5. Top with whipped cream; sprinkle with coconut. Chill for at least2 hours.
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