Pineapple-Coconut Cake

By sandy_h

From Southern Living

Ingredients

• 1 (3.4-ounce) package French vanilla instant pudding mix
• 1 (18.25-ounce) package white cake mix
• 1 (20-ounce) can crushed pineapple, drained well
• 1 cup flaked coconut
• 1 cup chopped pecans or macadamia nuts, toasted
• 1 (8-ounce) container frozen whipped topping, thawed

Preparation

Step 1

Prepare pudding according to package directions; chill 1hour.

Beat cake according to package directions in a 13- x 9-inch pan; cool in pan on a wire rack.

Spread pudding over cake. Spoon pineapple over pudding. Sprinkle with coconut and half of pecans. Spread with whipped topping, and sprinkle with remaining half of pecans. Cover and chill 8 hours.