This delicious and easy-to-make dessert is perfect for any occasion, bursting with tropical flavors of pineapple and coconut.
Ingredients
- Yellow Cake Mix: 1 box
- Crushed Pineapple (with juice): 1 can (20 oz)
- Sweetened Shredded Coconut: 1 cup
- Instant Vanilla Pudding Mix: 1 package (3.4 oz)
- Cold Milk: 1 cup
- Whipped Topping: 1 container (8 oz)
Instructions
1. Bake the Cake
Prepare the yellow cake mix as directed on the package and bake it in a 9×13-inch pan. Allow the cake to cool completely.
2. Prepare the Pineapple Filling
In a mixing bowl, combine the crushed pineapple (with juice) and half of the shredded coconut.
3. Poke Holes and Add Filling
Using a fork, poke holes all over the cooled cake. Pour the pineapple mixture evenly over the top, letting it soak into the cake.
4. Make the Pudding Layer
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and creamy.
5. Assemble the Cake
Spread the pudding mixture over the pineapple-soaked cake, creating an even layer.
6. Top with Whipped Topping
Spread the thawed whipped topping over the pudding layer.
7. Add Coconut Topping
Sprinkle the remaining shredded coconut evenly over the whipped topping for a delightful tropical finish.
8. Chill and Serve
Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to blend perfectly.
Enjoy the Tropical Bliss!
Serve this cake chilled for a refreshing and indulgent dessert that will transport your taste buds to a tropical paradise.