Pineapple Coconut Cake - Kraft Recipes Top
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Pineapple Coconut Cake

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Total Time

24 servings

Make a Pineapple Coconut Cake for your next big day. Our Pineapple Coconut Cake is frosted with an amazing mix of vanilla pudding, pineapple and coconut.

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What You Need

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Make It

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  • Drain pineapple, reserving juice. Add enough water to juice to measure 1-1/3 cups. Prepare cake batter and bake in 13x9-inch pan sprayed with cooking spray as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil. Cool cake completely on wire rack.
  • Beat cream cheese in large bowl with mixer until creamy. Add pudding mixes and milk; beat until blended. Stir in pineapple. Spread pudding mixture over cake.
  • Top with remaining COOL WHIP, nuts and coconut just before serving.


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.


Prepare using JELL-O Cheesecake Flavor Instant Pudding.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 220
Total fat 9g
Saturated fat 5g
Cholesterol 35mg
Sodium 310mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 21g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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