Coconut Pineapple Frosted Cake
1 cup water
3 large eggs
1 (8 oz.) package cream cheese, softened
1 (5.1 oz) package instant vanilla pudding and pie filling mix
1 cup milk
1 (20 oz.) can crushed pineapple in unsweetened juice, drained
1 (8 oz.) container frozen whipped topping, thawed
1/2 cup flaked coconut
1/3 cup flaked coconut
1/2 cup finely chopped nuts
HEAT oven to 350°F. Coat two 8 or 9-inch round cake pans with no-stick cooking spray.
PREPARE and bake cake as directed on package using oil, water and eggs. Cool cakes in pans for 15 minutes. Remove from pans. Place on racks to cool completely, about 20 minutes.
BEAT cream cheese in large bowl until smooth. Blend in pudding mix. Gradually beat in milk until mixture is smooth. Gently fold in pineapple, whipped topping and 1/2 cup coconut.
PLACE 1 layer, rounded side down, on serving plate. Spread with 1 cup pudding mixture. Top with remaining cake layer, rounded side up. Frost top and sides of cake with pudding mixture. Sprinkle top of cake with coconut and nuts. Store in refrigerator.
Serving Size (1 slice, 1/16 of cake), Calories 380 (Calories from Fat 200), Total Fat 22g (Saturated Fat 10g, Trans Fat g), Cholesterol 55mg, Sodium 410mg, Total Carbohydrate 45g (Dietary Fiber 2g, Sugars 18g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.