CHARMED Pineapple Coconut Cloud cake

Ingredients

• 1 Duncan Hines cake mix
• 3 eggs
• 1/2 cup melted unsalted butter
• 1 package Jello vanilla pudding mix (not instant)
• 1/2 cup pineapple juice
• 1/2 cup coconut rum
• 1 cup coconut milk
• 1 tsp coconut extract
• 1 cup drained Dole pineapple tidbits
• 2 cups large flake coconut, toasted until golden

Directions

1. Mix all ingredients except the pineapple and toasted coconut together in a large bowl and with an electric mixer, mix on medium speed for two minutes until well blended.
2. Fold in the drained pineapple tidbits.
3. Pour in equal amounts into two well greased, floured round cake pans.
4. Bake in a pre-heated 350 degree oven for 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Pineapple Cream Cheese Frosting with Toasted Coconut
Ingredients

• 8 oz softened Philadelphia cream cheese
• 1 stick of butter at room temp
• 1 tsp coconut extract
• 3 1/4 cups icing sugar
• 1/2 c canned crushed pineapple drained very well

Directions

1. Crush the pineapple tidbits in a food processor
2. Beat cream cheese, butter, and coconut extract with electric mixer until smooth.
3. Add sugar and beat until smooth.
4.  Fold in pineapple

Spread frosting between the two layers of cake and then spread the remaining frosting over the entire outside (as per the video)

Cover the frosted cake with toasted coconut and then let set in the refrigerator at least two hours before serving.