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Pineapple Coconut Cake Recipe

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This recipe for Pineapple Coconut Cake, by , is from Cooks in a Book , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Sobel

Category:
Category:

Ingredients:  
Ingredients:  
1 20 oz can crushed pineapple
1 boxed yellow cake mix
1 tablespoon Coconut extract
1 package instant vanilla pudding
1 cup milk
1 8 oz tub cool whip
2 cups sweetened flake coconut

Directions:
Directions:
Drain pineapple and reserve the liquid. Divide the crushed pineapple in half and set aside
Prepare cake mix according to package directions, replacing the water with the pineapple juice, add coconut extract. Fold half of the crushed pineapple into the cake mix. Pour batter into prepared 9 inch round cake pans and bake at 350 degrees. Cool cake completely,

Stir together instant vanilla pudding and milk until smooth, fold in cool whip. Fold in remaining pineapple.
Frost the cooled cake and garnish with coconut. Refrigerate at least one hour before serving

Number Of Servings:
Number Of Servings:
1 cake

 

 

 

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