Hawaiian Dessert is more than layers – it is a tropical symphony. Imagine spoonfuls of creamy vanilla pudding, pineapple kisses and toasted coconut confetti. Close your eyes, take a bite and let the aloha spirit sweep you away.
Ingredients:
- 1 box yellow cake mix (regular size)
- 3 packets (3.4 oz each) instant vanilla pudding mix
- 4 cups cold whole milk
- 1 1/2 teaspoons coconut extract
- 8 ounces softened cream cheese
- 20 oz. crushed pineapple (well drained)
- 2 cups heavy cream (whipped and sweetened)
- 2 cups sweetened desiccated coconut (toasted)
Method:
Bake the yellow cake mix according to the packet instructions.
Allow the cake to cool completely, then cut into bite-sized pieces.
In a large bowl, combine the instant vanilla pudding mix, cold milk and coconut extract.
Beat for 2 minutes until smooth.
Add the softened cream cheese and mix well.
Fold in the crushed pineapple.
In a trifle dish or large glass bowl, start with half the cake pieces.
Pour half of the cream mixture over the cake.
Repeat with the remaining cake pieces and cream mixture.
Whip the heavy cream until stiff.
Spread the whipped cream over the top layer of the dessert.
Toast the desiccated coconut in a dry frying pan over a medium heat until golden brown. Keep an eye on it to prevent it from burning.
Sprinkle the toasted coconut over the whipped cream.
Chill in the fridge for at least 2 hours before serving.
