A first time cake as requested for my DH's birthday cake (2010)
Bake cake in two layers cool 20 minutes and poke a few holes in each layer and pour about 1/2 cup of pineapple juice over them.
Toast coconut, set aside
Cook pudding (you can use instant) let cool.
Cream until fluffy cream cheese with 1/3 cup pineapple juice and 1/3 can of frosting.
First layer spread half the cream cheese mixtures over top of cake. Then spread pudding over that. Now add half the pineapple chunks and sprinkle toasted coconut over that.
Add second cake layer spread the rest of the cream cheese mixture and top that with the rest of the frosting, pineapple and coconut. Enjoy.
| Servings: | 10-15 |
| Time: | a couple of hours Minutes Preparation Time 1:20 Minutes Cooking Time |
Source: He asked ~ I made ;-)
By Vi Johnson
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Easy! Mix the cake mix, eggs, oil, the liquid from the pineapple on medium speed for 2 minutes. Add 1/2 of the pineapple. Stir well and pour into 9 x 13 glass pan.
A very sweet, moist, and fruity carrot cake, that is based on this recipe. Carrot cake can be dry so I am glad that the pineapple helped solve that.
This is a page about three layer coconut-pineapple cake. The tropical flavors of coconut and pineapple combine to make this delicious layer cake.
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Mix cake according to directions and bake as directed. Let it cool. Make the instant pudding up while it is cooling/baking so it will set up.
In a large mixing bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
