hawaiian frosted cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 (3.5 ounce) package instant coconut cream pudding mix
• 1 tablespoon -flavored extract
• 1 (8 ounce) can crushed pineapple, undrained
• 2 tablespoons flaked coconut
• 1 (3.5 ounce) package instant coconut cream pudding mix
• 1/2 cup milk
• 1 (8 ounce) container extra-creamy frozen whipped topping, thawed
• 1/4 cup flaked coconut
• 1 tablespoon coconut extract
• 1 teaspoon -flavored extract

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.
• beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of extract in a bowl with an electric mixer until smooth, about 2 minutes. gently fold in the crushed pineapple. pour the batter into the prepared baking pan.
• bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. cool the cake to room temperature in the pan on a wire rack, about 30 minutes.
• while the cake is baking, spread 2 tablespoons of flaked coconut a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. remove the coconut, allow to cool, and set aside.
• to make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of extract. frost the cake, and sprinkle toasted coconut on top. keep refrigerated.