Recipe by Adriana
Ingredients:
- 1 box of yellow cake mix
- 3 eggs
- 1/3 cup of vegetable oil
- 1 cup of water
- 2 1/2 cup of coconut shredded
- 1 container from a 4 pack of vanilla pudding
- 1 can of crushed pineapple
- Cool whip
- Nuts (optional)
Directions:
- Make the cake per instructions on the box – rectangular pan (13×9), using the eggs, oil and water
- On a sheet pan, spread the coconut and put it in the oven to toast
- Stir every 3 minutes so it doesn’t burn
- When it gets crunchy take it out and let it stand to cool
- Let the cake stand for 10-20 minutes until it cools down
- Put the pineapple on top of the cake with the juice and spread
- Let it stand for 20 minutes
- Spread the pudding over the pineapple and put back in the refrigerator for another 10 minutes
- Add the cool whip
- Add the shredded coconut to the top of the cool whip
- Leave it in the refrigerator until ready to serve
Spread pineapple on the cooled cake
Spread pudding on top of the pineapple
Spread cool whip on top of the pudding
Top with toasted coconut and nuts, if using