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Coconut Pineapple Cake Recipe
1 pkg. yellow cake mix
1 can crushed pineapple, drained and juice *reserved
1 8-oz. carton Cool Whip
1 1/3 c. powdered sugar
4-oz. Angel Flake Coconut
Prepare and bake the cake mix per the directions and ingredients on the box in a 9x13" pan. Use some of the reserved pineapple juice in place of the water. While the cake is cooling, prepare the topping. Fold the Cool Whip, pineapple, and powdered sugar together. Gently fold in the coconut. Spread over the cooled cake. Refrigerate until serving.
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