-1/2 cups cold milk1 package (3.4 ounces) instant vanilla pudding mix1 package (18-1/4 ounces) white or yellow cake mix1-1/2 cups whipped topping1 can (8 ounces) crushed pineapple, well drained1/4 cup flaked coconut, toastedIn a small bowl, whisk milk and pudding mix for 2 minutes. Let standfor 2 minutes or until soft-set; cover and refrigerate. Grease thebottom of two 8-in. square baking dishes. Prepare cake batteraccording to package directions; pour into prepared dishes. Bake at350° for 20-25 minutes or until a toothpick inserted near thecenter comes out clean. Cool for 5 minutes before removing from pansto wire racks to cool completely. Fold whipped topping intopudding until blended. Level cake tops if necessary. Place one cakeon a serving plate; spread with half of the pudding mixture. Top withpineapple, and the remaining cake and pudding mixture. Sprinkle withcoconut. Store in the refrigerator. Yield: 12-16 servings.
