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1 package yellow cake mix
3 packages instant vanilla pudding mix (3 oz)
4 cups cold milk
1 1/2 teaspoons coconut extract
8 ounces cream cheese, softened
20 ounces crushed pineapple, well drained
2 cups whipping cream, whipped
2 cups flaked coconut, toasted
Mix cake batter according to package directions. Pour into two
greased 13-inch x 9-inch x 2-inch baking pans. Bake at 350�F for
15 minutes or until the cakes tests done. Cool completely. In a
large mixing bowl, combine pudding mixes, milk and coconut
extract; beat for 2 minutes. Add the cream cheese and beat well.
Stir in pineapple. Spread over the cooled cakes. Top with
whipped cream; sprinkle with coconut. Chill for at least 2
hours. Yield: 24 servings.
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