Wednesday, February 15, 2017
Pineapple Coconut Cake
Pineapple Coconut Cake 1 box of lemon cake mix 1 can of crushed pineapple 3.5 oz package of instant vanilla pudding 1/2 c. milk 16 oz cool whip 2 1/2 c. shredded coconut Make the cake mix according to the box and pour it into a big 11x17 cookie sheet or two 13x9 dishes. Bake according to box directions. Remove from oven and poke holes all over the cake with a fork. When it's still warm spoon the pineapple and juice on top of the cake. Let it cool completely. Mix instant pudding with 1/2 c. milk until nice and smooth. Fold in your cool whip. Spread it over the top of the pineapple, and then sprinkle coconut all over the top.