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Bake cake in two layers cool 20 minutes and poke a few holes in each layer and pour about 1/2 cup of pineapple juice over them.
Toast coconut, set aside
Cook pudding (you can use instant) let cool.
Cream until fluffy cream cheese with 1/3 cup pineapple juice and 1/3 can of frosting.
First layer spread half the cream cheese mixtures over top of cake. Then spread pudding over that. Now add half the pineapple chunks and sprinkle toasted coconut over that.
Add second cake layer spread the rest of the cream cheese mixture and top that with the rest of the frosting, pineapple and coconut. Enjoy.
|Time:||a couple of hours Minutes Preparation Time|
1:20 Minutes Cooking Time
Source: He asked ~ I made ;-)
By Vi Johnson
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.
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.
|Time:||10 Minutes Preparation Time|
32 Minutes Cooking Time
Source: I don't recall.
By kmcb59 from Washington state
Prepare French vanilla cake according to cake mix directions. Mix cake mix, pineapple, and coconut. Cook cake according package directions.
While the cake is cooking be sure to stir coconut milk so that it is mixed well. Brown only a small handful of coconut in skillet.
With butter knife, place small slits into cake and pour the coconut milk onto the cake. Cool cake overnight or allow to cool a few hours in the freezer. Spread Cool Whip on cake and sprinkle coconut on top of the Cool Whip.
A very sweet, moist, and fruity carrot cake, that is based on this recipe. Carrot cake can be dry so I am glad that the pineapple helped solve that. I am doubling the baking time because it literally took twice as long as what the link said.
This is a guide about three layer coconut-pineapple cake. The tropical flavors of coconut and pineapple combine to make this delicious layer cake.
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Mix cake according to directions and bake as directed. Let it cool. Make the instant pudding up while it is cooling/baking so it will set up. After cake is cooled, poke holes in it with a fork. Layer the crushed pineapple, then the vanilla pudding, next the Cool Whip and lastly the toasted coconut. This cake sounds like it would taste weird, but it is very delicious. Try it! You will like it.
By Star from Fort Wayne, IN
This sounds very yummy.(01/15/2007)
Do you drain the crushed pineapple? (01/15/2007)
I'm betting since no liquids are listed that the juice is not drained. (01/16/2007)
Why would you poke holes in the cake if your aren't going to use the juice? (01/16/2007)
Recipe from Taste of Home
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