A tropical treat that’s light, refreshing, and oh-so-dreamy! This easy-to-make cake combines the sweetness of pineapple and coconut with creamy layers for a dessert that’s sure to impress.
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
Bake the Cake
Prepare the yellow cake mix according to the package instructions, using a 9×13 inch pan.
Bake as directed and let the cake cool completely.
Add the Pineapple & Coconut
In a medium bowl, mix the crushed pineapple (with its juice) and half of the shredded coconut.
Using the back of a wooden spoon, poke holes evenly across the cooled cake.
Pour the pineapple and coconut mixture over the cake, letting it soak into the holes.
Make the Pudding Layer
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened.
Spread the pudding mixture evenly over the cake.
Top It Off
Spread the whipped topping over the pudding layer.
Sprinkle the remaining shredded coconut evenly on top for a beautiful finish.
Chill & Serve
Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and set.
Slice and serve chilled for a tropical delight!
Pro Tips for Success
Extra Tropical Flavor: Toast the shredded coconut before sprinkling it on top for a nutty, caramelized crunch.
Fresh Touch: Garnish with pineapple slices or maraschino cherries for added flair.
Make Ahead: This cake tastes even better the next day, so it’s perfect for prepping ahead of time.
Enjoy this Pineapple Coconut Dream Cake—a slice of paradise in every bite!
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5Emily Recipe et 4 autres personnes