- 1 yellow cake mix
- 3 eggs
- 1/2 c oil
- 1 c water
- 2-3 boxes instant vanilla pudding
- 6 c milk
- 2 cups coconut
- 20 oz. crushed pineapple in juice
- Whipped cream
- ¼ c Macadamia nuts crushed
Prepare cake as on package with eggs, oil, and water.
While cake is baking, prepare pudding. Whip pudding and milk until mixture begins to stiffen. Place in refrigerator. Mix coconut into the pudding.
After cake is done and has cooled, poke holes in the top with the handle of a wooden spoon. Pour crushed pineapple on top and spread evenly.
Spread pudding on top of cake. Place into refrigerator.
When ready serve top cake with whipped cream and sprinkle with nuts.