Coconut Pineapple Cheese Cake

• CRUST
• package yellow cake mix1
• cup butter or 1/2 cup margarine, melted↗1⁄2
• egg↗1
• FILLING
• cup sugar↗1⁄2
• tablespoon cornstarch↗1
• (8 ounce) package cream cheese, softened↗1
• tablespoons milk↗3
• tablespoons butter or 2 tablespoons margarine, softened↗2
• teaspoon vanilla↗1
• egg↗1
• TOPPING
• cup sugar↗1⁄3
• tablespoons cornstarch↗3
• (20 ounce) can crushed pineapple with juice, undrained↗1
• teaspoon pineapple flavoring (optional)↗1⁄2
• egg↗1
• cup coconut, toasted1⁄2

Step-by-step instructions

1. 1

   Mix the dry cake mix (reserving 1/2 cup), 1/2 C butter and 1 egg.

2. 2

   Grease and flour a 13x9" pan.

3. 3

   Press the mixture into the bottom and bake at 350 degrees until light golden brown (about 15 min).

4. 4

   Beat together all the filling ingredients in a small bowl and set aside.

5. 5

   Combine the 1/2 C reserved cake mix with the sugar and cornstarch for the topping.

6. 6

   Stir into that the crushed pineapple, flavoring and 1 egg.

7. 7

   Toast the coconut on a cookie sheet for about 5 minutes in a 375 degree oven.

8. 8

   Pour the FILLING over the partially baked crust.

9. 9

   Spoon the pineapple TOPPING over the filling.

10. 10

    Sprinkle the toasted COCONUT over the pineapple filling.

11. 11

    Bake for 350 degrees for 35-40 minutes.

12. 12

    When done it should be a light golden brown and the filling should be set.

13. 13

    Cool, then refrigerate for 2 hours before serving.