INGREDIENTS
1
box French Vanilla cake mix
3
large eggs
1/3 cup
vegetable oil
1 cup
water
2
coconut instant pudding mix
1 20 ounce can
crushed pineapple, juices reserved
4 cups
half-and-half
1 16 ounce container
frozen whipped topping, thawed
1 7 ounce package
sweetened shredded coconut
Optional: ½ cup macadamia nuts, toasted and rough chopped