*  Exported from  MasterCook II  *

                      Coconut-Pineapple Cream Cake

Recipe By     : A Hundred Years of Island Cooking
Serving Size  : 20   Preparation Time :0:00
Categories    : A1                               Cakes
               Favorites                        Hawaiian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      19 oz pkg     yellow cake mix
  1      8 oz pkg      cream cheese
  1      cup           coconut milk
  1      4 oz pkg      instant vanilla pudding
  1      18 oz can     crushed pineapple -- drained
  1      12 oz crtn    frozen whipped topping -- thawed
  1 1/3  cups          shredded coconut meat

  Preheat oven to 350 degrees F.  Grease a 13" x 9" x 2" 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

serving.

   This is a GREAT recipe and reminds me of one my mom used to

make for picnics or trips to the beach (lost her recipe).  It's been a

favorite of mine for Little League and Pot Luck Suppers.  EVERYONE

loves it!    I leave it *IN* the pan!

      Me ke aloha,  Mary

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NOTES : E hele mai oukou e ai!  (Come and eat!)

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