coconut pineapple cream cheese cake

How To Make coconut pineapple cream cheese cake

• 1

  1 box lemon cake mix 1/2 c. oil 4 eggs 1 c. 7 UP 1 pkg. (8 oz.) cream cheese 1 can coconut milk 1 pkg. instant vanilla pudding 1 can (16 oz.) crushed pineapple, drained 12 oz. Cool Whip 1 c. flaked coconut Combine cake mix, 4 eggs, 1/2 c. oil, and 7 UP. Pour into greased and floured 9x13 pan. Bake at 350 for 30 to 35 minutes. Cool. Cream together coconut milk, cream cheese, and vanilla pudding. Spread pineapple over cream cheese topping. Then spread Cool Whip over pineapple. Sprinkle with coconut. Refrigerate.
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