Bette's Coconut Delight Cake
Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | large |
pineapple, canned, crushed
|
* |
| 1 | cup |
sugar
|
|
| 1 | can |
cream of coconut
|
* |
| 1 | large |
whipped topping, prepared
|
*
|
| 1 | package |
coconut
frozen |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | large |
pineapple, canned, crushed
|
* |
| 237 | ml |
sugar
|
|
| 1 | can |
cream of coconut
|
* |
| 1 | large |
whipped topping, prepared
|
*
|
| 1 | package |
coconut
frozen |
*
|
Directions
Bake cake in 9 x 13 pan.
Heat the can of pineapple and juice with 1 cup sugar until the sugar is dissolved.
As soon as the cake is done, poke holes all over.
Slowly pour the cream of coconut over cake and spread.
Sprinkle the coconut over the top of the cake and pour the pineapple mixture over the top.
Cover with Cool Whip and sprinkle with coconut.
Refrigerate several hrs. before serving.
