Coconut-Pineapple Cream Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 19 | ounces |
cake mix, yellow
|
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
coconut milk
|
|
| 4 | ounces |
instant pudding mix, vanilla
|
|
| 18 | ounces |
pineapple
crushed, drained |
|
| 12 | ounces |
whipped topping, prepared
frozen, thawed |
|
| 1 ⅓ | cups |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 549.1 | ml/g |
cake mix, yellow
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
coconut milk
|
|
| 115.6 | ml/g |
instant pudding mix, vanilla
|
|
| 520.2 | ml/g |
pineapple
crushed, drained |
|
| 346.8 | ml/g |
whipped topping, prepared
frozen, thawed |
|
| 315 | ml |
coconut
shredded |
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease a 13x9x2 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
