Description
A delightful tropical cake that combines sweet pineapple and coconut for a light and fluffy dessert perfect for any occasion.
Ingredients
Scale
- 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
- Preheat the oven according to the cake mix box instructions (usually 350°F or 175°C) and grease your baking pan.
- In a large bowl, combine the yellow cake mix and crushed pineapple with its juice. Mix until blended but don’t overmix.
- Gently fold in the sweetened shredded coconut until evenly mixed.
- Pour the batter into your prepared baking pan and spread it evenly.
- Bake according to the cake mix instructions (about 30–35 minutes). Check doneness with a toothpick.
- In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
- Once the cake is completely cooled, spread the pudding mixture evenly over the top.
- Top with the whipped topping and sprinkle with additional shredded coconut if desired.
- Chill the cake in the refrigerator for at least an hour before serving.
Notes
For a chocolate twist, add cocoa powder to the batter. You can also customize the pudding flavor to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: cake, dessert, tropical, pineapple, coconut