Hawaiian Dessert

• 1 (18 1/4 oz.) pkg. yellow cake mix
• 3 (3.4 oz.) pkg. instant vanilla pudding mix
• 4 c. cold milk
• 1 1/2 tsp. coconut extract
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (20 oz.) can crushed pineapple, well drained
• 2 c. heavy cream, whipped and sweetened
• 2 c. flaked coconut, thawed

1. Mix cake batter according to package directions.
2. Pour into two greased 13 x 9 x 2-inch pans.
3. Bake at 350u0b0 for 15 minutes or until the cakes test done.
4. Cool completely.
5. In a large mixing bowl, combine pudding mixes, milk and extract.
6. Beat for 2 minutes.
7. Add the cream cheese and beat well.
8. Stir in pineapple. Spread over the cooled cakes.
9. Top with whipped cream; sprinkle with coconut.
10. Chill for at least 2 hours.
11. Yield:
12. 24 servings.

yellow cake, cold milk, coconut extract, cream cheese, pineapple, heavy cream, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385564 (may not work)