Coconut-pineapple cream cake

 
                        Coconut-Pineapple Cream Cake
 
 Recipe By     : A Hundred Years of Island Cooking
 Serving Size  : 20   Preparation Time :0:00
 Categories    : A1                               Cakes
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      19 oz pkg     yellow cake mix
    1      8 oz pkg      cream cheese
    1      cup           coconut milk
    1      4 oz pkg      instant vanilla pudding
    1      18 oz can     crushed pineapple -- drained
    1      12 oz crtn    frozen whipped topping -- thawed
    1 1/3  cups          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!    I leave it *IN* the pan!    
 
        Me ke aloha,  Mary
 
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 NOTES : E hele mai oukou e ai!  (Come and eat!)