Coconut-pineapple cream cake
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (19 oz) yellow cake mix |
| 1 | pack | (8 oz) cream cheese |
| 1 | cup | Coconut milk |
| 1 | pack | (4 oz) instant vanilla pudding |
| 1 | can | (18 oz) crushed pineapple; drained |
| 1 | Container (12 oz) frozen whipped topping, thawed | |
| 1⅓ | cup | Shredded coconut meat |
Directions
Preheat oven to 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! Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: A Hundred Years of Island Cooking Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@... on Aug 7, 1997