Description
Recipe from the "women who can dish it out — junior league of springfield, missouri" cookbook. I love cakes that can be stored in the fridge — this allows my hubby to sample a piece each night after dinner. This recipe calls for the "lighter version" of ingredients in order to avoid any guilt in having a piece night after night until its gone.
Ingredients
- Water
- Egg Whites
- Yellow Cake Mix
- Skim Milk
- Instant Banana Pudding Mix
- Unsweetened Crushed Canned Pineapple
- Frozen Light Whipped Dessert Topping
- Shredded Coconut
Instructions
- Preheat oven to 350 degrees
- Mix water, egg whites and cake mix in a large bowl at low speed for 30 seconds
- Increase speed to medium and beat for 2 minutes
- Pour batter into a 13x9x2 inch baking dish that is coated with non-stick cooking spray
- Bake for 35 minutes or until cake springs back when touched lightly in the center
- Let cool in pan on a wire rack
- Beat milk and pudding mix in a medium bowl at low speed for 2 minutes or until thickened
- Cover and chill for 5 minutes
- Stir in pineapple
- Using handle of wooden spoon, pierce 48 holes in top of cake
- Spread pudding mixture over cake and spread whipped topping over pudding mixture
- Toast coconut in flat pan for 7 to 10 minutes, stirring frequently for even toasting
- Sprinkle topping with toasted coconut
- Refrigerate