Title: Coconut-pineapple cream cake
 Categories: Cakes, Favorites, Hawaiian, Maryspero
      Yield: 20 Servings
 
      1 pk (19 oz) yellow cake mix
      1 pk (8 oz) cream cheese
      1 c  Coconut milk
      1 pk (4 oz) instant vanilla
           -pudding
      1 cn (18 oz) crushed pineapple;
           -drained
      1    Container (12 oz) 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!)
  
  Recipe