Pineapple Coconut Dessert
A creamy 3 layer Pineapple Coconut Dessert.
This recipe makes two 9 x 13 pans so it is great to serve at a large gathering. It is creamy and refreshing and a real crowd pleaser.
This recipe is easy to make since I am using a few already prepackaged ingredients to make this Dessert.
PINEAPPLE COCONUT DESSERT
Ingredients:
- 1 (16.5 oz.) Classic Yellow Cake Mix
- 1 (20 oz.) Can Crushed Pineapple, drained
- 1 (7 oz.) Package Flaked Coconut
- 3 (3.4 oz.) Packages Vanilla Instant Pudding
- 4 Cups Coconut Milk
- 1/3 Cup Sugar
- 3 & 1/2 Cups Heavy Whipping Cream
- 2 Teaspoons Coconut Extract
- 1 (8 oz.) Package Cream Cheese, softened
Directions:
1. Make the Cake Mix according to package directions EXCEPT pour the batter into TWO, 9 x 13 pans. Spread the batter out evenly. Don’t worry, the batter will rise and this is only the bottom layer of the Dessert. You will be adding two more layers. The baking time will most likely be much less than stated on the package since it is divided in two pans. Mine took about 17 minutes. Check the Cakes at about the 10 minute mark to see if they are done. They should be done when a toothpick inserted in center comes out clean. Add more time if necessary.
2. When the Cakes are done, remove them from the oven, but don’t turn the oven off just yet. Allow the Cakes to cool completely.
3. Spread the Coconut out on a 9 x 13 baking sheet and pop it into the already preheated oven. Stir it often and bake just until toasted. Watch closely, once the Coconut starts to get golden brown it can burn quickly so air on the side of caution and remove it as soon as it is a golden brown color. Set the Toasted Coconut aside and allow it to cool.
4. In a large mixing bowl, add the Pudding Mixes, Coconut Extract and Coconut Milk. With a hand mixer blend for about 2 minutes. Next add in the Cream Cheese and mix until all ingredients are well combined and smooth.
5. With a spatula, fold in the drained Pineapple.
6. Spread the Filling evenly over the 2 cakes.
7. With a handheld mixer whip the Cream and Sugar until stiff peaks form. Spread the Whipped Cream evenly in the two pans over the top of the filling layer.
8. Now sprinkle the cooled Toasted Coconut over the top of the Whipped Cream layer in both pans.
9. Cover the pans tightly and refrigerate for at least 2 hours. After the Desserts have chilled, slice and serve!
Store any leftovers in the refrigerator.
Recipe by: Hot Dish Homemaker
