Search Results for: Pineapple Coconut Dream Cake

Ingredients

For the Cake

• 1 box yellow cake mix
• Ingredients required on cake mix package (usually eggs, oil, water)

For the Topping

• 1 can (20 oz / 565 g) crushed pineapple, undrained
• 1 package (3.4 oz / 96 g) instant vanilla pudding mix
• 1 cup cold milk
• 1 container (8 oz / 225 g) whipped topping, thawed
• 1 cup sweetened shredded coconut
• Extra toasted coconut for garnish

Instructions

1. Bake the Cake
   • Prepare the cake mix according to package directions.
   • Bake in a 9×13-inch baking dish.
   • Allow to cool completely.
2. Add the Pineapple Layer
   • Mix the crushed pineapple (with juice) and ½ cup shredded coconut.
   • Poke holes all over the cooled cake with the handle of a wooden spoon.
   • Spread the pineapple mixture evenly over the cake.  
3. Make the Creamy Layer
   • Whisk together pudding mix and cold milk until thickened.
   • Spread evenly over the pineapple layer.
4. Finish the Cake
   • Spread whipped topping over the pudding layer.
   • Sprinkle with the remaining coconut.
   • For extra flavor, toast the coconut lightly before sprinkling.  
5. Chill
   • Refrigerate for at least 4 hours, preferably overnight.

Optional Garnish

• A dollop of whipped cream
• Pineapple chunks
• Extra toasted coconut

Servings

• 12–15 servings

Tip: This cake tastes even better the next day after the pineapple flavor has soaked into the cake.