1 box white cake mix
2 cans white frosting
1 large can crushed pineapple, drained well and reserve the syrup
1 bag sweetened shredded coconut
1 large can crushed pineapple, drained well and reserve the syrup
1 bag sweetened shredded coconut
1 tsp coconut extract flavoring
2 Tbls apricot jam
2 Tbls apricot jam
Bake 2 cake rounds as per box instructions, cool thoroughly.
Slice each cake round in half horizontally making a total of 4 layers.
Brush first layer cake with reserved pineapple syrup saved from can. Blend apricot jam and crushed drained pineapple. Spread 1/3 drained crushed pineapple mix on each cake layer. Repeat 2 more times as you stack.layers. Final layer will remain untouched with no syrup or crushed pineapple.
Mix in 1 tsp. coconut extract into white frosting and frost entire cake.
Cover sides and top of finished cake with sweetened shredded coconut.
Chill well to set, refreshing to each when cool.
Slice each cake round in half horizontally making a total of 4 layers.
Brush first layer cake with reserved pineapple syrup saved from can. Blend apricot jam and crushed drained pineapple. Spread 1/3 drained crushed pineapple mix on each cake layer. Repeat 2 more times as you stack.layers. Final layer will remain untouched with no syrup or crushed pineapple.
Mix in 1 tsp. coconut extract into white frosting and frost entire cake.
Cover sides and top of finished cake with sweetened shredded coconut.
Chill well to set, refreshing to each when cool.
