Coconut-Pineapple Cake

[JJ Judkins]

* Exported from MasterCook *

Coconut-Pineapple Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cake- Cheese-
Egg- Fruit-
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
1 yellow cake mix - any brand
1 small -- ¥
1 box Jell-o instant vanilla pudding
3 eggs
1 1/4 cups water
1/2 cup canola or vegetable oil
1 Can crushed pineapple -- (20 oz.)
1 cup brown sugar
4 oz. Cream cheese -- at room temperature
1/4 cup sugar
8 oz. Cool Whip
3/4 cup shredded coconut -- toasted

Instructions:
Pre-heat oven to 350 degrees F.

Mix cake mix, pudding, eggs, water, and oil in a large bowl for 1 minute
until completely smooth and a light yellow.

Pour into a 9 x 13 baking dish that has been sprayed with a cooking spray.
Bake for 35 - 40 minutes or until a toothpick inserted into the middle comes
out clean.
Cool 10 minutes.

While the cake is cooking, place the pineapple and juice in a sauce pan with
the brown sugar and bring to a boil, then reduce to a simmer and cook for 10
minutes.

After cake has cooled for 10 minutes, poke slits in the cake without going
all the way through to the dish using a butter knife.
Pour the pineapple mixture over the holes, covering the whole cake.

Set aside until cake is completely cooled. Approximately 1 hour.
While cake is cooling,.... heat oven to 350 degrees F. and place the coconut
on a cookie sheet spreading out in an even layer.
Bake 7 minutes then stir and bake another 5 - 7 minutes until toasted and
golden.

Once cake has cooled;
In a medium bowl place the 4oz room temperature cream cheese and the 1/4 cup
sugar and beat until smooth.
Add the 8 oz. Of Cool Whip and mix until completely smooth.

Pour onto the cake and smooth out over the whole top.
Refrigerate for at least 2 hours before serving (4 is even better).

Just before serving sprinkle the whole top of the cake with the toasted
coconut.


S(***Imported to Master Cook by JJ***):
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Per Serving (excluding unknown items): 1481 Calories; 53g Fat (31.3% calories from fat); 26g Protein; 235g Carbohydrate; 2g Dietary Fiber; 685mg Cholesterol; 570mg Sodium. Exchanges: 3 1/2 Lean Meat; 2 1/2 Fruit; 8 1/2 Fat; 12 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0