Ingredients
Ingredient Quantity
Yellow cake mix 1 box
Crushed pineapple with juice 1 can (20 oz)
Sweetened shredded coconut 1 cup
Instant vanilla pudding mix 1 package (3.4 oz)
Cold milk 1 cup
Whipped topping 1 container (8 oz)
Preparation
Bake the Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13 inch pan. Let it cool completely.
Prepare the Pineapple Filling: In a bowl, combine the crushed pineapple with its juice and half of the shredded coconut.
Poke Holes and Add Filling: Use a fork to poke holes in the cooled cake. Pour the pineapple mixture over the cake, allowing it to soak in.
Make the Pudding Layer: In a separate bowl, whisk together the instant pudding mix and cold milk until smooth.
Assemble the Cake: Spread the pudding mixture evenly over the pineapple-soaked cake.
Top with Whipped Topping: Top the pudding layer with the thawed whipped topping.
Sprinkle with Coconut: Sprinkle the remaining shredded coconut over the whipped topping.
Chill: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld.
Serve chilled and enjoy this tropical delight!