Pineapple Coconut Cake
1 box yellow cake mix, plus ingredients 1 3.4oz pkg. French Vanilla pudding,
To prepare
1 20oz. can crushed pineapple 1 tub Cool Whip
1 cup sugar 1
cup toasted coconut
Preheat oven to 350.
Prepare yellow cake mix as directed using a 13 X 9” pan and bake for
30-35 minutes. While cake is baking,
combine the pineapple and 1 cup of sugar in saucepan and bring to a boil over
medium heat stirring constantly. Remove
from heat and allow to cool slightly.
Remove cake from oven and using a large fork, pierce holes into
cake. Pour pineapple mixture over hot
cake and set aside. Prepare pudding
according to package directions. Spread
pudding over cake and refrigerate until thoroughly chilled. Top with Cool Whip and toasted coconut before
serving.
