TWINKIE, PINEAPPLE & COCONUT CAKE

TWINKIE, PINEAPPLE & COCONUT CAKE yield: 1 9X13 CAKE Note: Yes, you can use cool-whip in place of the homemade coconut whipped cream if you want. 9 twinkies, sliced in half lengthwise 1 can (20 oz) crushed pineapple, mostly drained with just a little juice left 1 box (3.4 oz) vanilla instant pudding - prepared as instructed on package 1 pint heavy whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 2 cups shredded sweetened coconut, toasted maraschino cherries, for decoration Line the bottom of a 9x13 casserole dish with twinkies cut side up (so the cream filling in the twinkies is facing up). Top twinkies with crushed pineapple (and the little juice that remained). Spread pudding on top of crushed pineapple. In stand mixer or with hand mixer, whip heavy cream, powdered sugar, vanilla extract and coconut extract until stiff peaks are formed. Spread whipped cream on top of pudding layer and top with toasted coconut. Refrigerate cake for one hour (or up to a day) and serve cold with a cherry on top!