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In a bowl, mix the white sugar, brown sugar, baking soda, all-purpose flour, walnuts, 3/4 cup flaked coconut, cinnamon, nutmeg, and salt together. Then add the eggs, vanilla, and crushed pineapple with all of the juice and mix well. Pour into a well greased pan 9-inch round or 9-inch X 13-inch baking dish.
— Eunice Stoen, Decorah, Iowa Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. baking pans. Bake at 350° for 15 minutes or until the cakes test done. Cool completely. In a large bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple.
Directions In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a 13×9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Chilled, fluffy, Hawaiian desserts like this one are a satisfying way to finish off a big meal. I got the recipe from a woman I happened to meet in a department store one day. Leftovers taste just as good the next day, and this dessert also can be frozen.
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