Ingredients
- 19 pkg cake mix (yellow)
- 12 crtn whipped topping (frozen thawed)
- 550 gr pineapple (crushed drained)
- 240 ml coconut milk
- 190 gr coconut meat (shredded)
- 230 ml pkg cream cheese
- 100 gr pkg instant vanilla pudding
Preheat oven to 180ºC . Grease a 33 cm x 23 cm x 5 cm 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
