Tropical Pineapple Coconut Delight Cake
“My mother-in-law hardly eats anything these days, but she devoured this! The whole family loved it too. I made it exactly as written — it’s definitely going into my recipe box to make again and again!”
Ingredients
1 box yellow cake mix
1 can (20 oz) crushed pineapple with juice
1 cup sweetened shredded coconut
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 container (8 oz) whipped topping, thawed
Instructions
1. Bake the Cake:
Prepare and bake the yellow cake mix according to the package directions using a 9×13-inch baking pan. Once baked, let it cool completely.
2. Prepare the Pineapple Mixture:
In a bowl, mix the crushed pineapple (with juice) and half of the shredded coconut.
3. Add the Pineapple Filling:
Use a fork to poke holes all over the cooled cake. Pour the pineapple mixture on top, letting it soak into the cake.
4. Make the Pudding Layer:
In another bowl, whisk together the instant pudding mix and cold milk until smooth and slightly thickened.
5. Assemble:
Spread the pudding evenly over the pineapple layer.
6. Top and Finish:
Spread the whipped topping over the pudding layer and sprinkle the remaining shredded coconut on top.
7. Chill and Serve:
Refrigerate for at least 4 hours or overnight to let the flavors blend beautifully.
Serve cold and enjoy this light, tropical treat that everyone will love!
