Pineapple Coconut Inside-Out Cake

• 1 box yellow cake mix (2 layer size)
• 2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling
• 4 eggs
• 1 c. water
• 1/4 c. oil
• 1 (7 oz.) pkg. flaked coconut (divided)
• 1 c. cold milk
• 1 (8 oz.) tub nondairy whipped topping
• 1 (20 oz.) can crushed pineapple, drained

1. Heat oven to 350u0b0.
2. Beat cake mix, 1 package pudding mix, eggs, water and oil in large bowl with electric mixer on low speed 1 minute.
3. Beat on medium speed 4 minutes. With wooden spoon, stir in1 1/2 cups of coconut.
4. Pour into 2 greased and floured 9-inch round pans.
5. Bake 25 to 30 minutes or until toothpick comes out clean when inserted in cake.
6. Cool 15 minutes.
7. Pour milk into large bowl.
8. Add remaining package pudding mix.
9. Beat with wire whisk 2 minutes.
10. Let stand 5 minutes or until thickened.
11. Gently stir in whipped topping.
12. Mix 1 1/2 cups of the pudding mixture and pineapple.
13. Slice each cake layer in two, making 4 layers. Frost cake layers with pudding-pineapple mixture.
14. Frost top and sides of cake with remaining pudding mixture.
15. Press remaining coconut on top and sides of cake.
16. Refrigerate.

yellow cake, vanilla flavor, eggs, water, oil, flaked coconut, cold milk, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379072 (may not work)