Wednesday, September 15, 2010
This recipe makes 2 9x13 desserts.
1 pkg (18 1/4oz.) yellow cake mix
3 pkgs (3.4oz each) instant vanilla pudding mix
4 c cold milk
1 1/2 tsp coconut extract
1 pkg (8oz) cream cheese,softened
1 can (20oz) crushed pineapple, well drained
2 c heavy cream, whipped and sweetened
2 c flaked coconut, toasted
Mix cake batter according to package directions. Pour into two greased 9x13x2 baking pans. Bake at 350 for 15 min or til cakes test done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract, beat for 2 min. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Prepared dessert can be covered and frozen for up to 1 month.