Pineapple Coconut Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 box of yellow cake mix
02 -
1 can (20 oz) of crushed pineapple with juice
03 -
1 cup of sweetened shredded coconut
04 -
1 package (3.4 oz) of instant vanilla pudding mix
05 -
1 cup of cold milk
06 -
1 (8 oz) container of whipped topping, thawed
# Instructions:
01 -
Prepare and bake the yellow cake as directed on the package, using a 9×13 inch pan. Allow it to cool fully after baking.
02 -
In a bowl, combine the crushed pineapple, including its juice, with half of the shredded coconut.
03 -
Using the back of a wooden spoon or similar object, create even holes across the cooled cake. Gently pour the pineapple mixture over the cake, ensuring it fills the holes.
04 -
In a separate bowl, whisk the vanilla pudding mix together with cold milk until smooth. Spread this over the pineapple layer evenly.
05 -
Spread the thawed whipped topping over the pudding layer. Sprinkle the remaining shredded coconut on top for garnish.
06 -
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld.