COCONUT PINEAPPLE CREAM CHEESE
CAKE
 
1 box lemon cake mix
1/2 c. oil
4 eggs
1 c. 7 UP
1 pkg. (8 oz.) cream cheese
1 can coconut milk
1 pkg. instant vanilla pudding
1 can (16 oz.) crushed pineapple, drained
12 oz. Cool Whip
1 c. flaked coconut

Combine cake mix, 4 eggs, 1/2 c. oil, and 7 UP. Pour into greased and floured 9x13 pan. Bake at 350 for 30 to 35 minutes. Cool. Cream together coconut milk, cream cheese, and vanilla pudding. Spread pineapple over cream cheese topping. Then spread Cool Whip over pineapple. Sprinkle with coconut. Refrigerate.

recipe reviews
Coconut Pineapple Cream Cheese Cake
   #57379
 Dani (Tennessee) says:
This cake was soooo easy to make! I tried the recipe for Christmas and it was a major hit! The cake is super moist and flavorful. I altered the recipe slightly by adding about 2 tbsp more of 7up and I used about 3.5 cups of coconut, instead of just 1 cup. Yummy!! FYI...make this in an aluminum "throw-away" cake pan with a lid because the cool whip makes it very tall. This recipe may taste good with nuts sprinkled on top as well....I'll try that next time. Enjoy!
   #59595
 Edith (Connecticut) says:
Absolutely love this cake!!!! :) It is very quick and easy to make and very tasty. It tasted light and coconutty....I sprinkled some almond pieces on top for a little crunch. I will definitely make this cake again and again!

 

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