Hawaiian Dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
 RecipeTips.com

Ingredients
- 1 package yellow cake mix (18.5 oz)
- 2 packages (3-4 oz.) French vanilla instant pudding mix
- 1 package (3-4 oz.) coconut cream instant pudding mix
- 4 cups milk
- 1 1/2 teaspoons coconut extract
- 1 package cream cheese - softened (8 oz.)
- 1 can pineapple (20 oz.) crushed, well drained
- 16 ounces Cool Whip - thawed
- 2 cups coconut - toasted 
 
Inspired by the flavors of Hawaii, this rich dessert
combines moist cake, creamy pudding, toasted coconut, and
href="http://www.recipetips.com/kitchen-tips/t--835/all-about-pineapple.asp">sweet pineapple into one fabulous treat. Another
delicious dessert with coconut and pineapple is Pina
Colada Pie, which has that same tropical flair.
 
Directions

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  • Prepare cake according to package directions.
  • Pour into 2 (9") greased and floured cake pans.
  • Bake according to package directions. Cool completely.
  • Toast coconut. To toast coconut, spread in even layer on baking sheet. Place on top rack of
    oven while cake is baking. Check after 2 minutes, stir around, bake another 2 minutes or until
    nicely browned. Let cool.
  • Beat pudding, milk and coconut extract.
  • Add softened cream cheese, beat well.
  • Stir in crushed pineapple.
  • Lay 1 round cake on serving platter. Spread 1/2 cup cream cheese mixture over top. Place 2nd
    cake on top. Spread 1/2 cup cream cheese mixture on top.
  • Spread Cool Whip over entire cake.
  • Sprinkle all over with toasted coconut.

Note: The coconut can be toasted
ahead of time and frozen for up to 1 month.

Note: You will have leftover pudding mix. To
use up the pudding mix, you can make a 9x13 lemon cake, spread pudding mixture over top, then Cool
Whip, then coconut.

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