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Ingredients
- 1 pkg yellow cake mix
- 3 pkgs. vanilla instant pudding
- 4 cups cold milk
- 1 1/2 tsp. coconut extract
- 1 pkg. cream cheese, softened
- 1 can crushed pineapple well drained
- 2 cups Cool Whip
- 2 cups flaked coconut, toasted
Preparation
Step 1
Heat oven to 350.
Mix cake batter according to package directions.
Pour into 2 greased 9x13 baking pans.
Bake at 350 for 15 minutes or until the cake tests done.
Cool completely.
In a large mixing bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes.
Add cream cheese and beat well.
Stir in pineapple. spread over cooled cakes.
Top with Cool Whip; sprinkle with coconut.
Chill for at least 2 hours.
Can freeze this dessert for up to 1 month.