1 pk (19 oz) yellow cake mix
1 pk (8 oz) cream cheese
1 c Coconut milk
1 pk (4 oz) instant vanilla
-pudding
1 cn (18 oz) crushed pineapple;
-drained
1 Container (12 oz) frozen
-whipped topping, thawed
1 1/3 c Shredded coconut meat
Preheat oven to 350 degrees F. Grease a 13″ x 9″ x 2″ pan. Prepare cake mix
according to package directions. Pour into prepared pan. Bake 35 to 40
minutes. Cool in pan for 15 minutes; remove from pan and finish cooling on
rack. In the small bowl of the electric mixer, beat cream cheese with
coconut milk and pudding. Spread over cooled cake. Spoon drained pineapple
over pudding; Cover with whipped topping. Sprinkle with coconut. Chill
before serving. This is a GREAT recipe and reminds me of one my mom used to
make for picnics or trips to the beach (lost her recipe). It’s been a
favorite of mine for Little League and Pot Luck Suppers. EVERYONE loves it!
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!)
Yields
20 Servings
