1 package of yellow cake mix
2 pkg. (5.1 oz each) vanilla instant pudding mix

4 cups of cold milk

1 1/2 teaspoon coconut extract

8 oz cream cheese (softened)

1 can (20 oz.) Crushed pineapple, drained

3 cups heavy whipping cream

2 tablespoons of powdered sugar

2 teaspoons of vanilla extract

2 cups flaked coconut, toasted


 1. Mix cake batter according to package directions.

2. Divide dough in half and pour into two greased 13 "x 9" baking pans.

3. Bake at 350 degrees for 15 minutes or until the cake test is complete. Cool completely.

4. In a large bowl, combine pudding powder, milk and coconut extract; beat for 2 minutes. (Do NOT make the pudding then put it)

5. Add cream cheese to pudding mixture and beat well. Stir in the pineapple. Divide the mixture in half and spread it over the two cooled cakes.

6. Place the whipping cream, vanilla and powdered sugar in a bowl. Whisk until peaks form, then spread the whipped cream over the pudding on both cakes.

7. Spread the coconut evenly on a cookie sheet. Heat the oven to 350 degrees and bake for 7 to 8 minutes or until lightly browned. Spread the toasted coconut over the homemade whipped cream.

8. Chill for at least 2 hours !!
recipe source loulougirls.com


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