Recipe(tried): Cool Whip Cake (with toasted coconut)

Cool Whip Cake

This cake is made and served out of the same dish.

1 box yellow Jiffy Cake Mix
1 cup coconut, toasted*
1 small (3 oz.) box vanilla pudding (not instant)
1 (8 oz.) pkg. cream cheese, softened
1 large (20 oz.) can crushed pineapple, drained
1 container Cool Whip, thawed

Follow directions on box for Jiffy Cake Mix.

Bake in a 13x9 pan (Pyrex recommended); cool completely.

While cake is in the oven make pudding:
Cook pudding mix on stove until thickened. Add cream cheese and stir until smooth.

Pour pudding mixture on top of baked cake.

Drain as much juice as possible from pineapple; spread pineapple over pudding.

Spread Cool Whip on top of pineapple.

Sprinkle top with toasted coconut.

Enjoy!

*To toast coconut:
Spread coconut on a baking sheet and slide pan under the broiler to toast (checking constantly) or can be toasted in oven (takes a little longer.)