Description
This Pineapple Coconut Dream Cake is a tropical dessert that layers moist yellow cake with a sweet pineapple topping, creamy vanilla pudding whipped topping, and a sprinkle of shredded coconut, making it a perfect chilled treat for summer or special occasions.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
- 1 can (20 oz) crushed pineapple with juice
- 1 cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven and prepare the yellow cake mix according to package directions. Bake in a 9×13-inch pan.
- Allow the cake to cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- In a saucepan over medium heat, combine crushed pineapple with juice and granulated sugar. Bring to a boil, then simmer until slightly thickened.
- Pour the hot pineapple mixture over the warm cake, ensuring it seeps into the holes. Let it cool completely.
- In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
- Fold in the whipped topping until well combined. Spread over the cooled cake.
- Sprinkle sweetened shredded coconut evenly over the top.
- Refrigerate the cake for at least 4 hours or overnight before serving.
Notes
- Use white or pineapple-flavored cake mix for variations.
- Add rum extract to the pineapple mixture for a piña colada twist.
- Toast the shredded coconut for added texture.
- Add chopped pecans or macadamia nuts for crunch.
- Store covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
