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Tropical pineapple coconut cake with creamy topping

Tropical pineapple coconut cake with creamy topping

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Ingredients
  

  • For the Cake:
  • 1 box yellow cake mix plus eggs, oil, and water as directed on box
  • 1 can 20 oz crushed pineapple in juice (do not drain)
  • ½ cup sweetened shredded coconut
  • 1 tsp vanilla extract
  • For the Filling Layer:
  • 1 can 14 oz sweetened condensed milk
  • 1 cup crushed pineapple drained
  • ½ cup pineapple juice reserved from the can
  • For the Topping:
  • 1 container 8 oz Cool Whip or whipped topping, thawed
  • 1 package 3.4 oz instant vanilla pudding mix
  • 1½ cups cold milk
  • ½ cup shredded coconut toasted (optional but recommended)

Instructions
 

  • Prepare the Cake Base:
  • Preheat oven to 350°F (175°C).
  • Grease a 9x13 inch baking dish.
  • Prepare yellow cake mix according to package directions. Stir in crushed pineapple (with juice), coconut, and vanilla extract.
  • Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Let it cool for 15 minutes.
  • Add Pineapple Filling:
  • While the cake is still slightly warm, use a fork or skewer to poke holes all over the surface.
  • In a bowl, mix sweetened condensed milk, drained crushed pineapple, and pineapple juice. Spoon this mixture evenly over the cake, letting it soak into the holes. Chill in the fridge for 1 hour.
  • Make the Fluffy Topping:
  • In a medium bowl, whisk together pudding mix and cold milk until thickened (about 2 minutes).
  • Fold in Cool Whip gently until smooth.
  • Spread evenly over the chilled cake.
  • Finish and Serve:
  • Sprinkle toasted coconut over the top for added texture and flavor.
  • Refrigerate for at least 1 hour before serving to let the layers set and flavors blend.