1 pkg. yellow or white cake mix
1 lg. can crushed pineapple
1/2 c. milk
1 pkg. instant vanilla pudding
2 c. cream, whipped
1 c. coconut, toasted to light brown
Bake cake according to directions on package. As soon as cake is removed from
oven, poke holes all over it with large 2 tined fork. Spread the crushed
pineapple over it, juice and all. When cake has cooled, mix milk and pudding
and fold in whipped cream. Spread over cake and top with toasted coconut.
Refrigerate for 8 to 10 hours. Keeps very well in refrigerator. Wheaton
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