Pina-Colada Pudding Cake Recipe

Ingredients

1 16 oz. angel food cake mix
2 8 oz. cans crushed pineapple in pineapple juice
1 1 oz. pkg instant reduced-calorie white-chocolate jello pudding mix
1 cup skim milk
8 oz. low-fat whipped topping
1 1/3 cups sweetened shredded coconut (toasted and divided)

Preparation

Step 1

Heat oven to 350 degrees. Mixer first 2 ingredients on low for 30 sec. Then on medium for 1 min. Divide batter between 2 greased pans. Bake 15 min or until done. Let cool 10 min. Remove from pans and cool completely.

Whisk next 2 ingredients 1 min or until smooth. Stir in whipped topping. Mix in 1 cup pudding mixture and 1/3 cup coconut. Place first cake layer on platter and spread with coconut pudding mixture. Top with second cake. Coat cake with remaining pudding mixture. Put remaining coconut onto cake sides.