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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Coconut Cake Recipe

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This recipe for Pineapple Coconut Cake is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Angel food cake mix
1 20 oz. can crushed pineapple with juice

2 Sm. pkgs. Instant coconut ceam pudding
1 Cup coconut, split in half

1 8 oz. cool whip
Directions:
Directions:
In Lg. bowl, mix with mixer the first 2 ingredients until fluffy
Pour into greased 9 X 13 pan
Bake in 350 deg. oven 27 to 30 min.
Let cake cool.

When cake is cool:
Mix pudding according to directions with 1/2 of the coconut until pudding is desolved,
Let soft set and pour over cooled cake.
Spread cool whip over top
Sprinkle second 1/2 cup coconut over top
Refrigerate.

 

 

 

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