Pineapple Coconut Icebox Cake

Dorene Fishkin

By
@Dorene_Fishkin

A delicious refreshing cake with no leftovers !


Featured Pinch Tips Video

Rating:
★★★★★ 4 votes
Comments:
Serves:
8
Prep:
30 Min
Cook:
45 Min
Method:
No-Cook or Other

Ingredients

1 box
coconut supreme cake mix (dunkin hines)
1-6 oz. box
vanilla pudding (not instant )
1--20-oz. can(s)
crushed pineapple, undrained
1 c
sugar
1 c
cool whip
1 c
coconut
4 c
milk, 2% (for pudding )

Step-By-Step

1Cook the pudding according to package directions.

Cool while you are preparing the cake.

2Prepare the cake according to the instructions on the box. Bake in a 13x9 pan.
Poke holes in the cake (at least 4 rows--every 2 inches) A chopstick works well.

3Mix sugar and pinapple together and heat long enough to dissolve the sugar.
Pour over the cake while the cake is warm.
Spread with a spatula. The juice and some of the pineapple will go into the holes.

4Spread the pudding over the pineapple----like frosting.
Spread the cool whip over the pudding.
Top with the coconut and refrigerate.

When set enjoy every bite !!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Healthy