1 pkg. (18 1/4-oz.) yellow cake mix
3 pkgs. (3/4-oz. each) instant vanilla pudding mix
4 cups cold milk
1 1/2 tsp. coconut extract
1 pkg. (8-oz.) cream cheese, softened
1 can (20-oz.) crushed pineapple, well drained
2 cups whipping cream, whipped
2 cups flaked coconut, toasted
Mix cake batter according to directions. Pour into two 13x9-in. baking pans.
Bake at 350ºF. for 15 minutes or until cake tests done. Cool completely.
In a large mixer bowl, combine the pudding mixes and the cold
milk. Add coconut extract. Beat for two minutes. Add the cream cheese and beat
well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream;
sprinkle with coconut.