Title: Coconut-Pineapple Cream Cake
Categories: Cake Favorite Hawaiian Blank
Yield: 20 Servings

1		19 oz pkg yellow cake mix
1		8 oz pkg cream cheese
1	c	Coconut milk
1		4 oz pkg instant vanilla pudding
1		18 oz can crushed pineapple; drained
1		12 oz crtn frozen whipped topping, thawed
1 1/3	c	Shredded coconut meat

Preheat oven to 350 degrees F. Grease a 13" x 9" x 2" pan. Prepare cake mix according to package directions. Pour into prepared pan. Bake 35 to 40 minutes. Cool in pan for 15 minutes; remove from pan and finish cooling on rack. In the small bowl of the electric mixer, beat cream cheese with coconut milk and pudding. Spread over cooled cake. Spoon drained pineapple over pudding; Cover with whipped topping. Sprinkle with coconut. Chill before serving. This is a GREAT recipe and reminds me of one my mom used to make for picnics or trips to the beach (lost her recipe). It's been a favorite of mine for Little League and Pot Luck Suppers. EVERYONE loves it! Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!) Posted to MM-Recipes Digest V4 #4

Recipe by: A Hundred Years of Island Cooking

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