Description
A delightful treat combining the sweetness of pineapple and the richness of coconut, perfect for any occasion.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, prepare the yellow cake mix according to the package instructions, using the pineapple juice from the crushed pineapple instead of water.
- Fold in the crushed pineapple (with juice) and 1/2 cup of shredded coconut into the cake batter.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- While the cake is cooling, whisk together the instant vanilla pudding mix and cold milk until it thickens.
- Once the cake has cooled, spread the pudding mixture evenly over the top.
- Top with the thawed whipped topping and sprinkle with the remaining shredded coconut.
- Refrigerate for at least 2 hours, or until ready to serve.
Notes
For extra coconut flavor, toast some of the shredded coconut before adding it to the cake. Consider chilling longer for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: cake, dessert, pineapple, coconut, tropical, summer