The best delicious Coconut-pineapple Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut-pineapple Cream Cake recipe today!
Hello my friends, this Coconut-pineapple Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Coconut-pineapple Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Coconut-pineapple Cream Cake.
What Makes This Coconut-pineapple Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut-pineapple Cream Cake.
Ready to make this Coconut-pineapple Cream Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pk (19 oz) yellow cake mix
1 pk (8 oz) cream cheese
1 c Coconut milk
1 pk (4 oz) instant vanilla
-pudding
1 cn (18 oz) crushed pineapple;
-drained
1 Container (12 oz) frozen
-whipped topping, thawed
1 1/3 c Shredded coconut meat
Preheat oven to 350 degrees F. Grease a 13″ x 9″ x 2″ 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!
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!)
Yields
20 Servings
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