Post by Loupy on Jul 28, 2016 0:31:56 GMT -7
Hawaiian Dream Cake
from: Tracey @ www.thekitchenismyplayground.com/
Hawaiian Dream Cake ~ a layered delight with pineapple-and-coconut laced yellow cake base, a layer of creamy pineapple pudding, and freshly whipped cream and coconut topping. A cool-and-creamy pineapple and coconut-filled icebox cake.
Ingredients
1 (15.25 oz.) package yellow cake mix + oil & eggs to prepare cake
1 (20 oz.) can crushed pineapple, well-drained & juice reserved
1/3 cup coconut
1 (8 oz.) package cream cheese, softened
1 cup cold REAL® milk
1 (3 oz.) package instant vanilla pudding
2 cup REAL® whipping or heavy cream
1/4 cup granulated sugar
1 tsp. vanilla extract
2/3 cup coconut
1/4 cup chopped pecans
Directions
Drain pineapple and reserve the juice.
Place pineapple in the refrigerator to be used later.
Prepare cake as directed on the package, using reserved pineapple juice for the liquid instead of water.
Fold 1/3 cup coconut into batter.
Bake in a 13x9" pan according to package directions.
Once baked, cool cake completely.
Beat softened cream cheese with an electric mixer for about 30 seconds; add milk and beat for another 30 seconds.
Add dry pudding mix and beat until well combined and smooth.
Fold in drained pineapple.
Spread pineapple pudding mixture evenly on top of the cake.
With clean beaters and bowl, beat whipping cream and vanilla at medium speed until frothy.
Gradually add sugar and continue to beat on medium-high speed until soft peaks form.
Spread in an even layer on top of pineapple pudding mixture.
Sprinkle top of cake with 2/3 cup coconut and then chopped nuts.
Store covered in the refrigerator.
Enjoy!
Note: Cake can be served right away, but is even better after being refrigerated overnight to allow the flavors to meld.
from: Tracey @ www.thekitchenismyplayground.com/
Hawaiian Dream Cake ~ a layered delight with pineapple-and-coconut laced yellow cake base, a layer of creamy pineapple pudding, and freshly whipped cream and coconut topping. A cool-and-creamy pineapple and coconut-filled icebox cake.
Ingredients
1 (15.25 oz.) package yellow cake mix + oil & eggs to prepare cake
1 (20 oz.) can crushed pineapple, well-drained & juice reserved
1/3 cup coconut
1 (8 oz.) package cream cheese, softened
1 cup cold REAL® milk
1 (3 oz.) package instant vanilla pudding
2 cup REAL® whipping or heavy cream
1/4 cup granulated sugar
1 tsp. vanilla extract
2/3 cup coconut
1/4 cup chopped pecans
Directions
Drain pineapple and reserve the juice.
Place pineapple in the refrigerator to be used later.
Prepare cake as directed on the package, using reserved pineapple juice for the liquid instead of water.
Fold 1/3 cup coconut into batter.
Bake in a 13x9" pan according to package directions.
Once baked, cool cake completely.
Beat softened cream cheese with an electric mixer for about 30 seconds; add milk and beat for another 30 seconds.
Add dry pudding mix and beat until well combined and smooth.
Fold in drained pineapple.
Spread pineapple pudding mixture evenly on top of the cake.
With clean beaters and bowl, beat whipping cream and vanilla at medium speed until frothy.
Gradually add sugar and continue to beat on medium-high speed until soft peaks form.
Spread in an even layer on top of pineapple pudding mixture.
Sprinkle top of cake with 2/3 cup coconut and then chopped nuts.
Store covered in the refrigerator.
Enjoy!
Note: Cake can be served right away, but is even better after being refrigerated overnight to allow the flavors to meld.