6 oz coconut or unsweetened frozen divided thawed grated
1.3 cups coconut milk
4 large eggs at room temperature
2.8 cups flour all-purpose sifted
8 servings flour all-purpose
2 cups domino granulated sugar
5.1 oz jell-o vanilla flavor pudding & pie filling instant
2 cups milk 2% reduced-fat
16 oz philadelphia neufchatel cheese
0.3 cup florida's natural premium brand orange juice
1 cup pineapple crushed drained
0.5 teaspoon salt
1 teaspoon vanilla extract
8 servings crisco all-vegetable shortening
16 oz non-dairy whipped topping frozen thawed
Equipment
paper towels
oven
wire rack
sieve
hand mixer
serrated knife
Directions
Grease 2 (9-inch) round cake pans with vegetable shortening. Lightly flour pans, and set aside.
Beat butter at medium speed with an electric mixer until creamy.
Add eggs, 1 at a time, beating just until yellow disappears after each addition. Gradually add sugar, and beat until light and fluffy. Stir in vanilla.
Combine 2 3/4 cups flour, baking powder, and salt; add to butter mixture alternately with orange juice and coconut milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Pour batter into prepared cake pans.
Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes.
Remove cake from pans, and cool on a wire rack 1 hour or until completely cool.
Cut each cooled layer in half lengthwise using a serrated knife. Chill layers 30 minutes.
Beat cream cheese at medium speed until fluffy.
Add instant pudding mix and 2 cups milk, and beat at low speed until smooth.
Place pineapple in a wire-mesh strainer; press with paper towels to remove liquid. Stir pineapple and 1/2 cup grated coconut into cream cheese mixture. Chill 30 minutes or until firm.
Spread cream cheese mixture evenly between cake layers.
Spread whipped topping on top and sides of cake, and sprinkle top and sides with remaining 1 cup grated coconut. Chill until ready to serve. Store in refrigerator.
