Tropical Pineapple Coconut Cake (Print Version)
# Ingredients:
01 -
1 box yellow cake mix
02 -
1 can (20 oz) crushed pineapple with juice
03 -
1 cup sweetened shredded coconut
04 -
1 package (3.4 oz) instant vanilla pudding mix
05 -
1 cup cold milk
06 -
1 container (8 oz) whipped topping, thawed
# Instructions:
01 -
Prepare the yellow cake mix according to the package instructions and bake in a 9x13-inch pan. Let it cool completely.
02 -
In a bowl, mix the crushed pineapple (with juice) and half of the shredded coconut.
03 -
Use the handle of a wooden spoon to poke holes across the cake. Evenly pour the pineapple mixture over the top, allowing it to seep into the holes.
04 -
Whisk the pudding mix and cold milk in a bowl until smooth. Spread this creamy layer over the cake.
05 -
Gently spread the whipped topping over the pudding. Sprinkle the remaining coconut on top for a tropical finish.
06 -
Chill the cake in the refrigerator for at least 4 hours or overnight.