Total Time
Prep 20 mins
Cook 15 mins

This is a favorite in our house for Spring and Summer. A layer of cake with a delicious filling topped with whipped cream. It freezes well and is always a hit at get togethers. I have given this recipe out many times. I got it from taste of home many years ago. Chilling time is not included in the cooking time.

Ingredients Nutrition


  1. Tip:.
  2. I use only 1 cup of the coconut. I find it can be to much if using the whole amount. I also usually freeze 1 cake for future use, which comes in handy.
  3. Mix cake according to package directions. Pour into two greased 13X9X2 baking pans. Bake at 350 degrees for 15 minutes. Cool completely.
  4. In as large mixing bowl combine pudding mixes, milk, and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over cooled cakes.
  5. Top with whipped cream; sprinkle with coconut. Chill for at least2 hours.
Most Helpful

Wonderful recipe. Very refreshing. Is great when you are feeding a group of 12-16. Freezes well.

strotjohann August 28, 2010