Pineapple Coconut Cake

- POSTED ON: Dec 25, 2011

Makes 15 servings 


1 yellow cake mix, prepared per package instructions
1 can pineapple, crushed, canned in own juice (20 oz ) undrained
1 cup granulated sugar
1 4oz package of instant vanilla pudding, prepared per package instructions
8 oz container Cool Whip, thawed
1 cup dried Coconut, flaked or shredded


Preheat oven to 350 degrees.
Spray non-stick coating on a rectangular baking pan
Prepare cake mix as directed on package.  Pour into prepared pan,
Bake 30 to 35 minutes in 350 degree oven
While cake is aking, combine pineapple and sugar in saucepan.
Bring to a rolling boil over medium-high heat, stirring constantly.
Remove from heat and allow to cool slightly.
Remove cake from oven, and pierce holes in cake with a fork.
Pour pineapple mixture over warm cake.
Prepare instant pudding mixture according to package directions.
Before pudding totally sets up, spread over warm cake,
and refrigerate until thoroughly chilled. 
Before serving, cover top of cake with Cool Whip,
and sprinkle with toasted coconut.
Cut 5 x 3 for 15 pieces.

TO Toast Coconut:  Spread in a thin layer on a cookie sheet.
Place in a 350 degree oven.
Watch very closely, because once it begins to brown, it can burn quickly.
Stir as often as needed to ensure it browns evenly.
Cool coconut before placing on topping.

Makes15 Servings.
1/15 is 1 serving =
Calories: 370
Carbs 56 grams
Protein 2.3 grams

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