Description
A refreshing and tropical dessert with a moist yellow cake base, soaked in a pineapple and coconut mixture, topped with vanilla pudding and whipped topping.
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
1. Bake the yellow cake as directed on the package, using a 9×13 inch pan. Let cool completely.
2. In a bowl, combine crushed pineapple (with its juice) and half the coconut.
3. Poke holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, letting it soak into the holes.
4. In another bowl, whisk together the pudding mix and milk until smooth. Spread over the cake.
5. Spread whipped topping over the pudding layer. Sprinkle with the remaining shredded coconut.
6. Refrigerate the cake for at least 4 hours, or overnight, before serving.
Notes
– Ensure the cake is completely cooled before adding the pineapple mixture to avoid sogginess.
– For a more pronounced coconut flavor, toast the coconut before sprinkling.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes (for the cake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: Approximately 300 per serving
- Sugar: 30g
- Sodium: 350mg
- Fat: 12g
- Carbohydrates: 45g
- Protein: 3g
- Cholesterol: 10mg