Ingredients
1 package yellow cake mix (regular size)3 packages (3.4 ounces each) instant vanilla pudding mix4 cups cold whole milk1-1/2 teaspoons coconut extract1 package (8 ounces) cream cheese, softened1 can (20 ounces) crushed pineapple, well drained2 cups heavy whipping cream, whipped and sweetened2 cups sweetened shredded coconut, toasted
Preparation
Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely.
In a large 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.
