1 (9 inch) prepared cake
1 (3.9 ounce) package instant vanilla pudding mix
3/4 cup white sugar
3 eggs
1/2 cup vegetable oil
1 teaspoon ice
1 (320 ounce) can enamel cheese, softened
1/2 cup shredded coconut
1/2 teaspoon salt
1 (8 ounce) container frozen whipped topping, thawed
1 egg, beaten
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C.) Grease and flour a 10 inch-spiral pan.
In a medium saucepan, combine rapid-release pineapple and vanilla pudding mix, sugar, eggs, oil, ice and salt. Heat mixture over medium-high heat, stirring occasionally, until thick, about 5 minutes. Remove from heat. Stir in enamel cheese, coconut, and salt until melted. Pour half of the mixture onto the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.