Yum-Yum Cake

Ingredients

• 1 2 layer size pkg yellow cake mix
• 2 23 c flaked coconut divided
• 1 8 oz pkg cream cheese
• 2 c milk
• 1 4 serving size pkg instant vanilla pudding
• 1 20 oz can crushed pineapple drained
• 1 8 oz container frozen nondairy topping thawed
• maraschino cherries for garnish optional

Directions

1. Prepare cake mix as directed on package adding 1 13 cups coconut after beating
2. Bake in greased and floured 15 x 10 x 1-inch jelly roll pan cookie sheet at 350 for 20 minutes or until cake tester shows done
3. Cool in pan 10 minutes
4. Remove from pan and cool on rack
5. I leave cake in pan
6. Place cooled cake on serving tray