Indulge in the tropical flavors of this Pineapple Coconut Dream Cake! With layers of moist cake infused with pineapple and coconut, it’s the perfect dessert to transport you to paradise. Perfect for celebrations or whenever you need a taste of the tropics!
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Ingredients

For the Cake:

1 box yellow cake mix
1 can (20 oz) crushed pineapple (with juice)
1 cup sweetened shredded coconut

For the Topping:

1 package (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
1 tub (8 oz) whipped topping (e.g., Cool Whip)
1/2 cup sweetened shredded coconut (for garnish)


Directions

1️⃣ Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, prepare the yellow cake mix as directed on the package, substituting the water with the juice from the crushed pineapple.

Fold in the crushed pineapple and 1 cup of shredded coconut. Mix until well combined.

Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

2️⃣ Make the Topping:
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.

Fold in the whipped topping until smooth and creamy.

3️⃣ Assemble the Cake:
Spread the pudding mixture evenly over the cooled cake.

Sprinkle the remaining shredded coconut over the top as a garnish.

4️⃣ Chill and Serve:
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the topping to set.

Slice and serve chilled for a refreshing dessert!