Coconut Cream Cake

1 pkg yellow cake mix, mix according to pkg direction and divide into to 13x9 inch pans or one jelly roll pan*. Bake at 350 for 15 minutes. Cool completely.

Filling:

3 pkg vanilla instant pudding
4 cups milk
1-1/2 teas coconut extract
1 pkg (8oz)cream cheese, softened
1 can (20oz)crushed pineapple, well drained
2 containers (8oz) Cool Whip

Mix pudding, milk and extract, beating 2 minutes. Add cream cheese beating well. Stir in pineapple. Spread over cooled cake(s). Spread 1 container of Cool Whip on each cake or both on the large cake. Sprinkle with toasted coconut. Refrigerate.

*If you use this pan you will need to transfer cooled cake to another deeper container. The Tupperware oblong cake carrier works well.

Please use your browser's "Back" button to return to Cakes and Pies.

Heavenly Recipes

https://carol-del.tripod.com/recipes.html