Sharing Cake

This recipe easily makes 2 great pineapple, coconut cakes. One for you and one for a friend. If you don't have a friend who likes pineapple and coconut, you can freeze the extra cake for up to 2 months.

• Ready In: 45 mins
• Serves: 24
• Yields: 2 13x9 cakes

Ingredients

• 1 (18 ounce) box  yellow cake mix
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 3 (3 1/2ounce) packages vanilla pudding mix, mixes
• 4  cups milk
• 1 1⁄2 teaspoons  coconut extract
• 8  ounces cream cheese, softened
• 1 (20 ounce) can crushed pineapple, well drained
• 2  cups heavy cream, whipped and sweetened
• 2  cups coconut, toasted

Directions

1. Mix cake as directions say.
2. Pour into 2 greased 13x9 baking pans.
3. Bake at 350* for 15 minutes, or until done.
4. Cool completely.
5. In lg mixing bowl, mix pudding mixes, milk and coconut extract, beat 2 minutes.
6. Add cream cheese; beat well.
7. Stir in pineapple.
8. Spread over the cakes.
9. Top with whipped cream; sprinkle with coconut.