Pineapple Coconut Cake

Here's another favorite summer recipe.  Grandma would bring this cake to all of our summer picnics.  It's delish!  Make it this weekend for your family bbq.  You won't be disappointed.  :o)  Have a great weekend everyone!  Pray my camera shows up soon. 


This is another recipe that my Grandma passed on to me.  I took a bite of it yesterday and it reminded me of her.  I've been eating this cake since I was a little girl.  It went from me picking off all the coconut and just eating the icing, to now devouring the entire thing.  All the flavors go together deliciously!  The cake is lemon, topped with crushed pineapple, a vanilla cream frosting, and sprinkled on top of that, shredded coconut.  So YUM!  It's a springy, summery cake and I was excited to make it.  Even though it doesn't feel like Spring, the cake sure tasted like it.  :o)

Pineapple Coconut Cake
1 box of lemon cake mix
1 can of crushed pineapple
3.5 oz package of instant vanilla pudding
1/2 c. milk
16 oz cool whip
2 1/2 c. shredded coconut

Make the cake mix according to the box and pour it into a big 11x17 cookie sheet or two 13x9 dishes.  Bake according to box directions.  (The box didn't say how long to bake the big sheet, so I did it on 350 for 20 minutes, and it was perfect.)  Remove from oven and poke holes all over the cake with a fork.  When it's still warm spoon the pineapple and juice on top of the cake.  Let it cool completely.  Mix instant pudding with 1/2 c. milk until nice and smooth.  Fold in your cool whip.  Spread it over the top of the pineapple, and then sprinkle coconut all over the top.  Refridgerate for several hours or over night.  Feeds about 20-25 people.  Perfect for a picnic.  Hope you enjoy it!

Have a great week!!!!