Hawaiian Ice-Box Cake

By Lshah

Ingredients

• 1 1/3 c water
• 3 egg whites
• 1 (18.5 oz) yellow cake mix
• 2 c skim milk
• 1 (3.4 oz) package instant banana cream pudding and pie filling mix
• 1 (15 oz) can unsweetened crushed pineapple, drained
• 2 c thawed frozen whipped topping
• 1/4 c shredded coconut, toasted

Preparation

Step 1

Combine first 3 ingredients in large bowl; beat at low speed 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into 9x13 baking dish coated with cooking spray. Bake at 350 F for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on wire rack.

Combine milk and pudding mix in medium bowl; beat at low speed 2 minutes or until thickened. Cover and chill 5 minutes.

Stir in pineapple. Pierce 48 holes in top of cake using the handle of a wooden spoon. Spread pudding mixture over cake, and then spread whipped topping mixture over pudding. Sprinkle with shredded coconut. Store in refridgerator.