Yield: 1 servings
|1 pack||Yellow cake mix -- 18-1/4|
|3 packs||Instant vanilla pudding mix|
|4 cups||Cold milk|
|1½ teaspoon||Coconut extract|
|1 pack||Cream cheese -- 8 ounces|
|1 can||Crushed pineapple -- 20|
|2 cups||Heavy cream -- whipped &|
|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