Pineapple Coconut Cake Recipe

Ingredients

1 box pineapple cake mix

1 can crushed pineapple with juice

1/3 cup cooking oil

3 eggs

1/2 to 1 cup milk

1 cup flaked coconut frosting

1 8 ounce package cream cheese, softened

1 1/3 cups powdered sugar

cool whip to taste

1 cup coconut

Cooking Directions

Combine all cake ingredients and beat with electric mixer for about 3 minutes, or until smooth. Pour in to 2 greased and floured 8 or 9 inch round cake pans. Bake 25 to 30 minutes, or until cake begins to pull away from sides of pans. Let cool. Remove from pan fill and frost.

Frosting:

Beat the cream cheese and powdered sugar with electric mixer until smooth. Batter will be stiff.

Gradually add cool whip. Mix well by hand. Add coconut, and mix well. Place 1 cake layer top side down on a cake plate. Place a small amount of frosting on first cake layer and spread to the edges. Top with remaining cake layer, top side up, frost with remaining frosting. Refrigerate the cake. When set, top with more coconut, and place back in refrigerator until ready to serve. Keep cake refrigerated.