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Coconut-Pineapple Cream Cake

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Submitted by Daisy900

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

19 549.1
OUNCES ML/G CAKE MIX, YELLOW
8 231.2
OUNCES ML/G CREAM CHEESE
1 237
CUP ML COCONUT MILK
4 115.6
18 520.2
OUNCES ML/G PINEAPPLE
crushed, drained
12 346.8
OUNCES ML/G WHIPPED TOPPING, PREPARED
frozen, thawed
1 ⅓ 315
CUPS ML COCONUT
shredded *

Directions

Preheat oven to 350℉ (180℃).

Grease a 13×9×2 inch 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 368g (13.0 oz)
Amount per Serving
Calories 1012 46% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 29g 144%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 1116mg 47%
Total Carbohydrate 43g 43%
Dietary Fiber 3g 11%
Sugars g
Protein 25g
Vitamin A 17% Vitamin C 15%
Calcium 27% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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