- 8
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Ingredients
- Preparation:
- CRISCO All-Vegetable Shortening
- All-purpose flour
- 1 1 1 cup butter, softened
- 4 4 4 large eggs, at room temperature
- 2 2 2 cups DOMINO Granulated Sugar
- 1 1 1 teaspoon vanilla extract
- 2 3/4 2 3/4 3/4 cups sifted all-purpose flour
- 2 2 2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 cup FLORIDA'S NATURAL Premium Brand Orange Juice
- 1 1/4 1 1/4 1/4 cups coconut milk
- 2 2 1/3 (8-oz.) packages PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese
- 1 1 1 (5.1-oz.) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 2 2 2% cups 2% reduced-fat milk
- 1 1 1 cup crushed pineapple, drained
- 1 1 1 (6-oz.) package frozen unsweetened grated coconut, thawed and divided
- 1 1 1 (16-oz.) container frozen whipped topping, thawed
- 1 1. 2 Grease 2 (9-inch) round cake pans with vegetable shortening. Lightly flour pans, and set aside.
- 2 2. 1 Beat butter at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Gradually add sugar, and beat until light and fluffy. Stir in vanilla.
- 4 4. 350° 30 10 1 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove cake from pans, and cool on a wire rack 1 hour or until completely cool.
- 5 5. 30 Cut each cooled layer in half lengthwise using a serrated knife. Chill layers 30 minutes.
- 6 6. 2 Beat cream cheese at medium speed until fluffy. Add instant pudding mix and 2 cups milk, and beat at low speed until smooth.
- 7 7. to 1/2 30 in a wire-mesh strainer; press with paper towels to remove liquid. Stir pineapple and 1/2 cup grated coconut into cream cheese mixture. Chill 30 minutes or until firm.
- 8 8. 1 Spread cream cheese mixture evenly between cake layers. Spread whipped topping on top and sides of cake, and sprinkle top and sides with remaining 1 cup grated coconut.
Preparation
Step 1
Chill until ready to serve. Store in refrigerator.