Pineapple Coconut Dream Cake!!!

October 18, 2025 by youssef

Bake the Cake:
- Preheat your oven according to the cake mix package directions.
- Grease or spray a 9×13 inch baking pan.
- Prepare the yellow cake mix batter as directed on the box and pour it into the prepared pan.
- Bake for the time specified on the package, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack and allow the cake to cool completely.
Create the Pineapple Topping:
- In a medium bowl, stir together the entire can of crushed pineapple (with its juice) and 1/2 cup of the shredded coconut.
Soak the Cake:
- Once the cake is completely cool, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake.
- Pour the pineapple and coconut mixture evenly over the cake, spreading it gently to help it seep down into the holes.
Prepare the Pudding Layer:
- In another bowl, vigorously whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until it is smooth and begins to thicken.
Assemble the Layers:
- Immediately spread the prepared pudding layer evenly over the pineapple layer.
- Gently spread the thawed whipped topping over the pudding layer.
Final Touch & Chill:
- Sprinkle the remaining 1/2 cup of shredded coconut over the whipped topping.
- Cover the cake and refrigerate for at least 4 hours, but overnight is ideal for the flavors to fully meld and the cake to become perfectly moist.

Serve chilled and enjoy a slice of paradise