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Recipe of the month
Greek Wrap

Recipe Details
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Tropical Cake
Ingredients:
1 1/2 cups white sugar
1 teaspoon baking soda
2 cups + 2 tablespoons cake flour (or 2 cups all-purpose flour)
2 large eggs, slightly beaten
1/2 teaspoon vanilla
1 - 20 ounce can crushed pineapple, not drained
1 cup chopped cashews
3/4 cup sweetened flaked coconut
Topping:
1 - 3.4 ounce package instant vanilla pudding mix
1 - 8 ounce package cream cheese (1/3 less fat)
1 - 8 ounce container frozen whipped topping, thawed
sweetened flaked coconut
chopped cashews
Directions: Preheat oven to 350°F.

In a large bowl, mix sugar, soda and flour by hand. Stir in eggs, vanilla and pineapple with juice. Add cashews and coconut. Pour into 9-inch by 13-inch pan coated with non-stick spray. Bake for 35 to 40 minutes. Cool

For topping, prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth and mix in prepared pudding. Fold in the whipped topping and spread over cooled cake. Sprinkle top with coconut and chopped cashews; refrigerate.
Servings: 12
Calories/Serving: 420
Nutrition: One serving provides approximately: 420 calories, 8 g protein, 69 g carbohydrates, 1 g fiber, 13 g fat (7 g saturated), 44 mg cholesterol, 51 mcg folate, 3 mg iron, 404 mg sodium.

Source: Wheat Foods Council
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