Pineapple Coconut Dream Cake: A Tropical Delight

Author: Diana Carrozza

Description

Indulge in the tropical flavors of Pineapple Coconut Dream Cake! This easy-to-make dessert features a moist yellow cake soaked with sweet pineapple and coconut, layered with creamy vanilla pudding, and topped with fluffy whipped topping. A final sprinkle of coconut adds the perfect touch. Chill and serve for a refreshing, crowd-pleasing treat!

Ingredients

1 box yellow cake mix

1 can (20 oz) crushed pineapple, with juice

1 cup sweetened shredded coconut

1 package (3.4 oz) instant vanilla pudding mix

1 cup cold milk

1 container (8 oz) whipped topping, thawed

Instructions

Bake the yellow cake as directed on the package, using a 9×13 inch pan. Let cool completely.

In a bowl, combine crushed pineapple (with its juice) and half the coconut.

Poke holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, letting it soak into the holes.

In another bowl, whisk together the pudding mix and milk until smooth. Spread over the cake.

Spread whipped topping over the pudding layer. Sprinkle with the remaining shredded coconut.

Refrigerate the cake for at least 4 hours, or overnight, before serving.

Notes

For extra flavor, toast the shredded coconut before sprinkling it on top.

You can use a white or pineapple-flavored cake mix for a twist.

Make sure the cake is completely cooled before adding the pineapple mixture to prevent it from becoming too soggy.

For a richer texture, use homemade whipped cream instead of store-bought whipped topping.

Refrigerating overnight enhances the flavors and makes slicing easier.

Garnish with maraschino cherries or chopped nuts for added presentation.

Find it online: https://cookerycrafters.com/pineapple-coconut-dream-cake/