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HAWAIIAN ICE BOX CAKE

THIS RECIPE IS SINFUL AND VERY DELICIOUS. THE COMBINATION OF BANANA, COCONUT AND PINEAPPLES MAKES YOU FEEL LIKE YOU'RE IN THE TROPICS. THIS CAKE TASTES BEST WHEN IT'S MADE AHEAD OF TIME FOR THE FLAVORS TO BLEND AND ALLOWED TO CHILL IN THE REFRIGERATOR FOR THE ULTIMATE TASTE BUD EXPLOSION.





List of Ingredients



• 1 1/3 CUPS OF 1/2 & 1/2
  
• 3 EGGS
  
• 1 ( 18.5 OZ) BOX OF YELLOW CAKE MIX
  
• 2 CUPS MILK
  
• 1 ( 3.4 OZ.) INSTANT BANANA CREAM PUDDING AND PIE FILLING MIX
  
• 1 ( 15 OR 20 OZ.) CAN UNSWEETENED CRUSHED PINEAPPLE, DRAINED AND SQUEEZED
  
• 1 TEASPOON COCONUT EXTRACT
  
• 2 CUPS COOL WHIP, TAWED
  
• 1/4 CUP TOASTED SHREDDED COCONUT
  






Instructions



1. IN A LARGE MIXING BOWL, COMBINE 1/2&1/2, EGGS, CAKE MIX AND COCONUT EXTRACT AND BEAT MIXTURE AT LOW SPEED FOR 30 SECONDS. INCREASE SPEED TO MEDIUM, AND BEAT 2 MINUTES.
   
2. POUR BATTER INTO A 13 X 9" BAKING PAN COATED WITH A VEGETABLE SPRAY.
   
3. BAKE FOR 35 MINUTES OR UNTIL CAKE SPRINGS BACK WHEN TOUCHED LIGHTLY IN CENTER. LET COOL IN PAN ON A WIRE RACK.
   
4. COMBINE MILK AND PUDDING MIX IN A MEDIUM BOWL, BEAT AT LOW SPEED FOR 2 MINUTES OR UNTIL THICKENED. COVER AND CHILL FOR 5 MINUTES.
   
5. STIR PINEAPPLE INTO PUDDING MIX. PIERCE 48 HOLES IN TOP OF CAKE, USING THE HANDLE OF A WOODEN SPOON. SPREAD PUDDING MIXTURE OVER CAKE AND SPREAD EVENLY. SPREAD THAWED WHIPPED TOPPING OVER PUDDING MIXTURE. SPRINKLE TOP OF CAKE WITH SHREDDED TOASTED COCONUT. STORE IN REFRIGERATOR OVERNIGHT.
   






Final Comments



ENJOY!