Recipe - Coconut-Pineapple Cream Cake

1 pack (19 oz) yellow cake mix
1 pack (8 oz) cream cheese
1 cup Coconut milk
1 pack (4 oz) instant vanilla
pudding
1 cn (18 oz) crushed pineapple;
drained
1 Container (12 oz) frozen
whipped topping, thawed
1 1/3 cup 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!)

Recipe by: A Hundred Years of Island Cooking Posted to TNT Prodigy's
Recipe Exchange Newsletter by Jsgrl430@aol.com on Aug 7, 1997