Monday, June 6, 2016

Coconut/Pineapple Cake - Michelle Wiles


COCONUT/PINEAPPLE CAKE


Ingredients

1 BOX YELLOW CAKE MIX

     1 BAG COCONUT      


1 LARGE CAN CRUSHED PINEAPPLE IN HEAVY SYRUP


1 SMALL INSTANT VANILLA PUDDING        


1 SMALL COOL WHIP


1 CUP SUGAR


Directions

BAKE CAKE AS DIRECTED ON BOX.


BAKE IN A 9 X 13 PAN.


REMOVE FROM OVEN AND POKE HOLES THROUGH CAKE.


IN A SAUCEPAN ADD ¼ CUP WATER, SUGAR, PINEAPPLE, AND JUICE.


COOK ON MED/LOW HEAT UNTIL SUGAR DISSOLVES.


POUR OVER CAKE AND TOP WITH HALF OF THE BAG OF COCONUT.


IN A BOWL MIX PUDDING AS DIRECTED FOR PIES.


ADD COCONUT AND COOL WHIP AND SPREAD ON TOP OF CAKE.


REFRIGERATE FOR A FEW HOURS BEFORE SERVING.



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