Keaki'S Hoomao

• 1 box angel food cake mix
• 2 pkg. vanilla instant pudding
• 4 c. milk
• 1 (20 oz.) can crushed pineapple, drained
• 1 c. flaked coconut
• 1 c. chopped pecans
• 1 (12 oz.) container Cool Whip
• 1/4 c. toasted coconut for garnish (optional)

1. Preheat oven to 375u0b0.
2. Prepare, bake and cool cake following package directions.
3. Trim bottom crust from cake.
4. Tear cake into bite size pieces.
5. Place in ungreased 13 x 9-inch pan.
6. Prepare pudding following package directions using 4 cups milk.
7. Stir in pineapple as pudding begins to thicken.
8. Pour pudding mixture over cake pieces.
9. Sprinkle with coconut and pecans.
10. Spread with Cool Whip to cover completely.
11. Garnish with toasted coconut, if desired.
12. Refrigerate until ready to serve.
13. Makes 12 to 16 servings.

angel food cake mix, vanilla instant pudding, milk, pineapple, flaked coconut, pecans, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483963 (may not work)