 | | Directions |
- Prepare cake according to package directions.
- Pour into 2 (9") greased and floured cake pans.
- Bake according to package directions. Cool completely.
- Toast coconut. To toast coconut, spread in even layer on baking sheet. Place on top rack of oven while cake is baking. Check after 2 minutes, stir around, bake another 2 minutes or until nicely browned. Let cool.
- Beat pudding, milk and coconut extract.
- Add softened cream cheese, beat well.
- Stir in crushed pineapple.
- Lay 1 round cake on serving platter. Spread 1/2 cup cream cheese mixture over top. Place 2nd cake on top. Spread 1/2 cup cream cheese mixture on top.
- Spread Cool Whip over entire cake.
- Sprinkle all over with toasted coconut.
Note: The coconut can be toasted ahead of time and frozen for up to 1 month.
Note: You will have leftover pudding mix. To use up the pudding mix, you can make a 9x13 lemon cake, spread pudding mixture over top, then Cool Whip, then coconut. |
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
|  | | Ingredients | | - | | 1 package yellow cake mix (18.5 oz) |
| - | | 2 packages (3-4 oz.) French vanilla instant pudding mix |
| - | | 1 package (3-4 oz.) coconut cream instant pudding mix |
| - | | 4 cups milk |
| - | | 1 1/2 teaspoons coconut extract |
| - | | 1 package cream cheese - softened (8 oz.) |
| - | | 1 can pineapple (20 oz.) crushed, well drained |
| - | | 16 ounces Cool Whip - thawed |
| - | | 2 cups coconut - toasted |
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