Hawaiian Coconut Pudding Cake

• 1 box yellow cake mix
• 3 small boxes 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 softened to taste
• 2 pkg. frozen sweetened coconut

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

yellow cake mix, instant vanilla pudding, cold milk, coconut extract, cream cheese, pineapple, heavy cream, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985195 (may not work)