115.25 ozbox French vanilla or Butter cake mixplus ingredients to prepare
23.4 ozboxes coconut cream instant pudding mix
120 ozcan crushed pineappledrained
4cuphalf and half
16ozfrozen whipped toppingthawed
1cupsweetened flaked coconut
1/2cupmacadamia nutstoasted and chopped
Prepare the cake mix according to the directions on the box in a 13 x 9 inch baking pan. [Tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions.
Remove the cake from the oven and use the handle of a wooden spoon or similar to immediately poke holes over the entire cake. The holes need to be fairly large.
Use a hand mixer and whip together both packages of pudding with 4 cups of cold half and half. Whip until the pudding begins to slightly thicken but is still pourable.
Mix 1 cup pf pudding mixture with the crushed pineapple in a small bowl. Pour this over the cake and spread into the holes while the cake is still hot.
Immediately spread the remaining pudding mixture on top. Place into the refrigerator and cool to the touch then frost with whipped topping.
Sprinkle with macadamia nuts and flaked coconut to garnish.
Store chilled until serving.
To toast the macadamia nuts: Preheat the oven to 350°F and spread the nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes or just until lightly golden and fragrant. Cool completely before using.
If you're unable to find instant coconut cream pudding mix you can use vanilla pudding, instead. When doing so, use the same amount of half and half, adding 2 teaspoons of coconut extract. Once prepared per the recipe add 2/3 cup of additional shredded coconut to the pudding mixture. Mix the coconut in by hand then proceed with the recipe.