Tropical Delight Cake

Preheat oven to 350ºF.

Mix cake mix, pudding, eggs, water, and oil in a large bowl for 1 minute until completely smooth and light yellow in color. Pour into a 9 x 13 baking dish that has been sprayed with a cooking spray. Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean. Cool 10 minutes.

While the cake is cooking, place the pineapple and juice in a sauce pan with the brown sugar and bring to a boil, then reduce to a simmer and cook for 10 minutes.

After cake has cooled for 10 minutes, poke slits in the cake without going all the way through to the dish using a butter knife. Pour the pineapple mixture over the holes, covering the whole cake. Set aside until cake is completely cooled, approximately 1 hour.

While cake is cooling heat oven to 350ºF and place the coconut on a cookie sheet, spreading out in an even layer. Bake 7 minutes then stir and bake another 5-7 minutes until toasted and golden.

Once cake has cooled, in a medium bowl place the room temperature cream cheese and sugar and beat until smooth. Add the Cool Whip and mix until completely smooth.

Pour onto the cake and smooth out over the whole top. Refrigerate for at least 2 hours before serving (4 is even better). Just before serving, sprinkle the whole top of the cake with the toasted coconut.

Serves 12.

Note: this cake takes about 4 hours to make from start to finish, including refrigerator time.