Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Yellow cake mix -- 18-1/4 |
| \N \N | Ounces |
| 3 packs | Instant vanilla pudding mix |
| 3⅜ ounce | Each |
| 4 cups | Cold milk |
| 1½ teaspoon | Coconut extract |
| 1 pack | Cream cheese -- 8 ounces |
| \N \N | Softened |
| 1 can | Crushed pineapple -- 20 |
| \N ounce | Well drain |
| 2 cups | Heavy cream -- whipped & |
| \N \N | Sweetened |
| 2 cups | Flaked coconut -- toasted |
Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350 deg. 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. Yield: 24 servings. Editor's Note: Prepared dessert can be covered and frozen for up to 1 month Recipe By : Taste of Home