Pineapple Cake

1. 1

   Bake cake as directed;

2. 2

   cool

3. 3

   and slice horizontally to make four layers.

4. 4

   In large bowl, combine coconut, sour cream, sugars, pineapple and

5. 5

   vanilla.

6. 6

   Reserve

7. 7

   1

8. 8

   1/2

9. 9

   cups of this mixture. Fill cake

10. 10

    layers

11. 11

    with remainder.

12. 12

    Add Cool Whip to the reserved mixture and frost sides and top of cake.

13. 13

    Refrigerate at least

14. 14

    24 hours

15. 15

    before

16. 16

    serving.

17. 17

    Will

18. 18

    keep in the refrigerator several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.