Ingredients

How to make it

  • Combine first 3 ingredients in large bowl; beat at low speed of an electric mixer 30 seconds.Increase speed to medium, and beat 2 minutes. Pour batter into a 13x9x2-inch baking dish coated with cooking spray. Bake at 350 for 35 minutes or until cake springs back when lightly touched in center. Let cool in pan on a wire rack.
  • Combine milk and pudding mix in a medium bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.
  • Stir in pineapple. Pierce 48 holes in top of cake, using the handle of a wooden spoon. Spread pudding mixture over cake, and then spread whipped topping over pudding mixture. Sprinkle topping with shreded coconut. Store in refrigerator..

Reviews & Comments 5

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    " It was excellent "
    lor ate it and said...
    Oh yummmm, another "5" fork winner!!! I'm getting ready for summer baking and making and this is for sure on my list. Thanks very much for this recipe Jovi!!!
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    " It was excellent "
    lunasea ate it and said...
    Sounds delicious and light and loaded with tropical flavors. I can't wait to taste it. Thanks for the recipe!
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  • bvannetter1955 15 years ago
    ....going to try this out. Sounds refreshing, a cool dessert for this hot desert!
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    " It was excellent "
    ahmed1 ate it and said...
    Interresting posting Jovi...Must try it soon.
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  • juliecake 15 years ago
    Sounds yummy of course, I do like my recipes to snap! Got my 5 hon.
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