Piña Colada Cake

Remember that commercial where the mom makes something quick and easy, then streaks flour on her face and clothes to make her family think she worked hard to make it? This cake tastes like it is complicated and time-consuming to make, but the reality is it's very simple. But, I won't tell on you if you choose to smudge a little flour on your face and/or clothes to impress your mother-in-law.

Piña Colada Cake:
1 box yellow or white cake mix
4 tsp. coconut extract
1 pkg. instant vanilla pudding
1 can crushed pineapple, drained
1 tub cool whip
1/4 c. toasted coconut

Prepare cake mix as directed on the package. (Again, I add one extra egg and 1/4 c. more oil to get a heavier cake.) Add 3 tsp. coconut extract to batter and stir well. Pour into two greased and floured round cake pans. Bake as directed on the package. Let the cakes cool completely before continuing. (Otherwise, all the good stuff will melt off!) Once the cakes are cool, prepare the pudding as directed on the package. Add the remaining 1 tsp. of extract and stir well. Fold in well-drained pineapple. Place one cake on a serving platter. (If you put the cake on the plate upside down, it gives you a flat surface to work with and yields a more presentable final product.) Spread the entire pudding mixture on top of that cake, then top that with the second cake. Frost the whole two-layered beauty with cool whip. Refrigerate about 1 hour to let it set up. Right before serving, sprinkle the toasted coconut over the cake. Don't forget to splash some water on your forehead (to look like sweat) and smear flour on yourself before you take this out to impress your guests!