1 large can crushed pineapple (squeeze juice out and save)
1 pkg. sweetened coconut
1 small pkg. coconut cream pudding
2 cups of cool whip
Directions:
Mix the cake mix, eggs, oil, the liquid from the pineapple on medium speed for 2 minutes. Add 1/2 of the pineapple. Stir well and pour into 9 x 13 glass pan. Bake at 350 degrees F. for 32 minutes. Cool completely.
Mix the pudding with 1 and 1/2 Cups of milk. Let set in refrigerator a couple of hours. Fold in two cups of cool whip with the pudding and spread over cake. Carefully place the rest of the pineapple on top of the cake, and add a lot of coconut.
Servings:
20
Time:
10 Minutes Preparation Time
32 Minutes Cooking Time
I make this cake but I make pudding and mix it with 8 oz. block cream cheese and put over cooled cake. Then put drained crushed pineapple over that then Cool Whip over that, then shredded coconut and chopped walnuts. I call it My Hawaiian Cake. Set it in refrigerator for a few hour to set up and serve. So delish.
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Recipe: Coconut Pineapple Cake (08/18/2009)
In a large mixing bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
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In a large mixing bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts. Pour into a greased 9x13 inch baking pan.
Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.
By Robin from Washington, IA
Feedback:
RE: Coconut Pineapple Cake
This recipe was copied from the August/September issue of Taste of Home magazine. (08/24/2007)
