Hawaiian Dessert

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

1. Mix cake batter according to package.
2. Pour into 2 greased 13 x 9 x 2-inch pans.
3. Bake at 350u0b0 for 15 minutes, or until cakes test done.
4. Cool completely.
5. In a large mixing bowl, combine pudding mixes, milk and coconut extract, beat for 2 minutes.
6. Add the cream cheese and beat well.
7. Stir in pineapple.
8. Spread over cooled cakes.
9. Top with whipped cream, sprinkle with toasted coconut. Chill 2 hours.
10. Prepared dessert can be covered and frozen for up to 1 month.

yellow cake, milk, coconut extract, cream cheese, pineapple, heavy cream, flake coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809231 (may not work)