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Hawaiian Dessert

 Hawaiian Dessert
A chilled fluffy dessert like this one is a satisfying way to finish off a big meal. I got the recipe from a woman I happened to meet in a department store one day. Leftovers taste just as good the next day, and this dessert also can be frozen. — Eunice Stoen, Decorah, Iowa
24 ServingsPrep: 20 min. Bake: 15 min. + chilling


  • 1 package yellow cake mix (regular size)
  • 3 packages (3.4 ounces each) instant vanilla pudding mix
  • 4 cups cold milk
  • 1-1/2 teaspoons coconut extract
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (20 ounces) crushed pineapple, well drained
  • 2 cups heavy whipping cream, whipped and sweetened
  • 2 cups flaked coconut, toasted


  • Mix cake batter according to package directions. Pour into two
  • greased 13-in. x 9-in. baking pans. Bake at 350° for 15 minutes
  • or until the cakes test done. Cool completely.
  • In a large bowl, combine pudding mixes, milk and coconut extract;
  • beat for 2 minutes. Add the cream cheese and beat well. Stir in
  • pineapple.
  • Spread over the cooled cakes. Top with whipped cream; sprinkle with
  • coconut. Chill for at least 2 hours. Yield: 24 servings.