Ingredients:
One package of yellow cake mix
One can (20 oz) of pineapple juice and crushed
One cup of shredded coconut with sugar
One container of instant vanilla pudding mix (3.4 oz)
One cup of cold milk
One container (8 oz) of thawed whipped topping
Instructions:
Using a 9 x 13-inch pan, bake the yellow cake according to the package’s instructions. Allow to cool fully.
Put half of the coconut and smashed pineapple (with juice) in a bowl.
Using the back of a wooden spoon, make holes in the cake after it has cooled. Cover the cake with the pineapple and coconut mixture, allowing it to seep into the crevices.
Mix the milk and pudding mix in a separate bowl until smooth. Cover the cake with it.
Cover the pudding layer with whipped topping. Add the remaining coconut shreds on top.
Before serving, place the cake in the refrigerator for at least four hours or overnight.
Savor the refreshing and tropical Pineapple Coconut Dream Cake—it’s sure to please.
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