Puerto Rican Snowball

TALL Blonde's friends from hot tropical counties love this dessert recipe.

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 tsp coconut extract flavoring
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.