- Prep: 10 min
- Cook Time: –
- Total: 10 min
- Serving: 1 cake
Light and creamy pineapple and coconut frosting for the Lemon Pudding Cake.
- 1 (8 ounce) carton Cool Whip
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup coconut
- 2 tablespoons powdered sugar (optional)
- Combine all the ingredients, mix well. Chill until ready to frost Lemon Pudding Cake.