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. Refrigerate for several hours or over night.