- 1 (16.25 ounce) box Vanilla Puff Pastry Mix
- 3 large eggs
- ⅓ cup Vegetable Oil
- 1 (3.4 ounce) Water
- 2 (3.4 ounce) Instant Coconut Pudding Mix
- 1 can (20 ounces) chopped pineapple, juice reserved
- 4 half-and-a-half cups
- 1 (16 oz) container frozen whipped topping, thawed
- 1 (7 oz) package sweetened shredded coconut
- Optional: ½ cup macadamia nuts, toasted and coarsely chopped
Preheat the oven to 350°F. Grease a 9×13 inch baking dish with cooking spray. Put aside.
Drain the mashed pineapple, collect the juice and set aside. Pour the reserved pineapple juice into the measuring cup, then top with up to 1 cup of water.
Prepare the cake according to the package directions, using the reserved pineapple and water mixture.
Pour the mixture into a pan and bake in the oven for 25-30 minutes.
In another bowl, beat the pudding half and half until thick.
Remove the cake from the oven and use the handle of a wooden spoon to poke holes in the cake. Pour half of the pudding mixture over the warm cake.Add the reserved pineapple to the remaining pudding mixture and mix, then pour over the cake.
Allow to cool in the refrigerator until solid.
If using, place the macadamia nuts on a baking tray and roast in the oven at 180°C for 5-7 minutes. Once cooled, chop finely and set aside.
For the glaze: Stir the thawed glaze until smooth.Add a spoonful to each slice.
Sprinkle with grated coconut (and chopped macadamia nuts, if using). Serve immediately or cover and refrigerate until ready to use. Recognize!
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