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Pineapple Coconut Dream Cake

A moist and flavorful cake with tropical pineapple and coconut, perfect for gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 5 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 290
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix
  • 1 can (20 oz) crushed pineapple (with juice)
For the topping
  • 1 cup shredded coconut
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk to mix with pudding
  • 1 container (8 oz) whipped topping, thawed

Method
 

Baking
  1. Bake the yellow cake according to the package instructions in a 9x13-inch pan. Allow it to cool completely.
Tropical Layer
  1. In a bowl, mix the crushed pineapple (with juice) with half of the shredded coconut.
  2. Poke holes all over the cooled cake and pour the pineapple mixture evenly over the top to soak in.
Pudding Layer
  1. Whisk the vanilla pudding mix with cold milk until smooth and thickened, then spread over the cake.
  2. Spread the whipped topping evenly over the pudding layer.
  3. Sprinkle the remaining shredded coconut on top.
Chilling
  1. Refrigerate the cake for at least 4 hours or overnight before serving.

Notes

For optimal flavor, make this cake a day ahead. It keeps well for 3-5 days in the refrigerator. Add the whipped topping just before serving to prevent sogginess.