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Pineapple Coconut Cake

This delightful Pineapple Coconut Cake combines the tropical flavors of pineapple and coconut, creating a comforting dessert that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box yellow cake mix (15-18 oz) Look for one that doesn’t require too many additional ingredients.
  • 3 large eggs As called for on the package.
  • 1/2 cup oil As called for on the package.
  • 1 cup water As called for on the package.
Filling
  • 1 can crushed pineapple with juice (20 oz) Make sure to include the juice.
  • 1/2 cup sweetened shredded coconut For filling.
Pudding Layer
  • 1 packet instant vanilla pudding mix (3.4 oz) This adds a creamy layer.
  • 1 cup cold milk For pudding mix preparation.
Topping
  • 1 container whipped topping (8 oz) Thawed.
  • 1/2 cup shredded coconut For topping.

Method
 

Preparation
  1. Preheat the oven to the temperature indicated on your cake mix box.
  2. Prepare a 9x13-inch pan as directed and bake the yellow cake until golden and springs back lightly when touched.
  3. Let the cake cool completely.
Filling
  1. In a bowl, combine the entire can of crushed pineapple (juice included!) with 1/2 cup of shredded coconut and stir well.
  2. Let the mixture sit while you prepare the pudding.
Assembly
  1. Using the back of a wooden spoon or a fork, poke small holes all over the cooled cake.
  2. Pour the pineapple-coconut mixture evenly over the poked cake and let it absorb for 10-15 minutes.
  3. Whisk together the vanilla instant pudding mix and cold milk for about 2 minutes until thickened, then allow it to stand for 5 minutes to set.
  4. Spread the pudding mixture evenly over the pineapple-soaked cake.
  5. Spread a layer of whipped topping over the pudding and top with the remaining 1/2 cup shredded coconut.
Chilling
  1. Cover the cake and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.

Notes

For a creative twist, mix in some crushed macadamia nuts or a splash of coconut extract into the whipped topping for extra flavor. Keep your cake covered in the fridge for up to 3 days.