Pineapple Coconut Inside-Out Cake(Lo-Cal)

• 1 (2 layer size) pkg. yellow cake mix
• 2 (4 serving size) pkg. vanilla sugar free pudding and pie filling (instant)
• Egg Beaters (to equal 4 eggs)
• 1 c. water
• 1/4 c. safflower oil
• 1 (7 oz.) pkg. coconut, unsweetened and divided
• 1 c. skim milk
• 1 (8 oz.) tub Cool Whip lite whipped topping
• 1 (20 oz.) can juice packed unsweetened pineapple, drained

1. Preheat oven to 350u0b0.
2. Beat cake mix, 1 package pudding mix, Egg Beaters, water and oil in large bowl with electric mixer on low speed 1 minute or until blended.
3. Beat on medium speed 4 minutes. Stir in 1 1/3 cups of the coconut.
4. Pour into two greased and floured 9-inch round cake pans.
5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
6. Cool 15 minutes. Remove from pans.
7. Cool completely on wire racks.

layer, vanilla sugar, egg beaters, water, safflower oil, coconut, milk, topping, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453784 (may not work)