Ingredients
- 2 instant vanilla pudding mix
- 700 ml milk
- 575 ml pineapple in juice (crushed)
- 150 gr sugar
- 60 gr flaked coconut
- 50 gr powdered sugar
- 4 gr vanilla
- 1 package cake mix (yellow)
Bake cake mix in a 13x9 inch pan according to package directions. In medium saucepan, combine pineapple with it's juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce top with a fork at 3 cm intervals. Pour on pineapple mixture and spread evenly over cake. cool completely. In a medium bowl, combine pudding mix with milk; Blend until thick. Spread over cake. In a medium bowl, beat cream until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff. Spread over cake. Refrigerate 24 hours. Before serving, sprinkle with coconut. ----
