Pina Colada Cream Cake

1 box yellow cake mix
1 8oz. can crushed pineapple w/own juice
2 Tbsp. cornstarch
1-2 Tbsp. sugar
1/2 tsp. coconut and butter flavoring

bake cake as directed in two 8 inch or 9 inch rounds.

While cake cools, thicken pineapple (in juice) with cornstarch which as been softened in 1/4 C. cold water. Cornstarch is approximate. Just add to thicken. You may add the sugar to taste. Spread between layers when colled. Chill cake

Frosting:

1 1/2 C. whipping cream
1 box instant coconut pudding
1/2 C. shredded coconut
1/4 - 1/2 C. milk

Top with toasted coconut 1- 2 Tbsp
toast coconut at 350 degrees for 2 minutes

Whip cream until almost stiff, slow blender and add pudding. Fold in coconut by hand and add enough milk to spread.


I haven't made this...only eaten it. It sounds challenging...but I know it's D-licious!