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Instructions |
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Prepare cake mix according to package directions. Pour
batter in large (Jelly roll size) cake pan. Bake at 350 for 15
minutes.
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Poke holes all over cake with a fork. Boil pineapple and sugar.
Pour over cake. Cool completely.
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Whisk pudding for a couple minutes with 5 cups of milk. Pour
over cake. Cover with Saran Wrap and chill in the fridge.
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Whip 3 cups of whipping cream with 1/3 cup icing sugar.
Spread over cake and top with toasted coconut. This cake
can be made the day before and then just topped with the
cream and coconut before serving. Enjoy!
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Originally Submitted
1/14/2018
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