- layers twice.
- Fold whipped topping into the reserved pineapple mixture. Spread over
- top and sides of cake. Sprinkle with toasted coconut if desired.
- Refrigerate until serving. Yield: 12-16 servings.
Nutrition Facts: 1 serving (1 piece) equals 548 calories, 23 g fat (12 g saturated fat), 66 mg cholesterol, 384 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.