For the bread
1/2 cup granulated sugar
6 tablespoons coconut oil, melted
2 large eggs
1 cup canned coconut milk
1 tablespoon lime zest, about 2 limes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
For the glaze
1 cup powdered sugar
2 scant tablespoons lime juice
Coconut flakes or shredded coconut (I used unsweetened flakes)
Preheat oven to 350°F. Butter and flour a 8×4-inch loaf pan.
In a medium bowl, whisk sugar, coconut oil and eggs until combined. Whisk in the coconut milk and lime zest.
In a large bowl, whisk together the flour, baking powder, salt, and shredded coconut until combined. Pour in the the coconut mixture and stir until just combined. Pour into the prepared pan and bake for about 50 to 60 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes then turn out and cool completely on a cooling rack.
In a small bowl, whisk together the powdered sugar and lime juice until smooth. Pour or drizzle over completely cooled bread. Top with Lime zest and coconut flakes.
Will keep wrapped in plastic wrap at room temperature for 2 days.
Bake cake mix according to package directions in a 9×13 pan. Cool completely.
While cake is baking, mix cream cheese, pudding and milk together in a mixer or with electric beaters until blended well and thickened. Place pudding mixture in refrigerator. It will continue to thicken until cake is cooled.
When cake is cooled, poke holes evenly in the top of the cake with the round handle end of a wooden spoon. Spread crushed pineapple evenly over the cake.
Add the pudding mixture.
Spread whipped topping over the pudding mixture and sprinkle entire cake with coconut flakes.
Serve immediately or keep covered and refrigerated until ready to serve.
Prepare cake according to package instructions in a 9×13 baking dish. (don’t forget to add the coconut extract to your mix!) Bake until toothpick inserted in center comes out clean.
While cake is baking, prepare the two boxes of coconut pudding with the four cups of milk. Place in fridge until ready to use.
When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) make poke holes all over the cake, poking all of the way down to the bottom of the pan.
Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.
Prepare Dream Whip according to package instructions. Spread over the top of the pudding. Sprinkle with toasted coconut.
Refrigerate until ready to serve, and keep in the refrigerator.