1 pkg white cake mix
1 (15 oz) can cream of coconut (found next to the wines in grocery stores. I haven't found it at Walmart yet)
1 (7 oz) can flaked coconut (or just approx 1/2 a bag)
1 (80z) carton cool whip (light cool whip works just as great)
1 (3 oz) pkg instant coconut pudding
1 (8 0z) can crushed pineapple
*Mix cake as directed adding 1/2 of the coconut to it. Bake as directed in 9x13 inch pan. Cool about 15 minutes. Poke holes in cake with a fork. Pour coconut cream slowly (shake or mix can first) over cake so liquid soaks in. Referigerate over night or 6-8 hours.
Frosting: Combine can of pineapple (leave juice in) in with the dry pudding. Add cool whip and mix all together. Spread on cake, sprinkle with remaining coconut.
This is also a favorite of mine. I almost didn't give out the recipe I love it that much!
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