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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.

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