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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe easily makes 2 great pineapple, coconut cakes. One for you and one for a friend. If you don't have a friend who likes pineapple and coconut, you can freeze the extra cake for up to 2 months. Ingredients:
1 (18 ounce) box yellow cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
3 (3 1/2 ounce) packages vanilla pudding mix, mixes |
4 cups milk |
1 1/2 teaspoons coconut extract |
8 ounces cream cheese, softened |
1 (20 ounce) can crushed pineapple, well drained |
2 cups heavy cream, whipped and sweetened |
2 cups coconut, toasted |
Directions:
1. Mix cake as directions say.
2. Pour into 2 greased 13x9 baking pans.
3. Bake at 350* for 15 minutes, or until done.
4. Cool completely.
5. In lg mixing bowl, mix pudding mixes, milk and coconut extract, beat 2 minutes.
6. Add cream cheese; beat well.
7. Stir in pineapple.
8. Spread over the cakes.
9. Top with whipped cream; sprinkle with coconut.
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