Pineapple Coconut Dream Cake

Pineapple Coconut Dream Cake

Ingredients:

- 1 box yellow cake mix

- 1 can (570 g / 20 oz) crushed pineapple, with juice

- 1 cup sweetened shredded coconut

- 1 package (96 g / 3.4 oz) instant vanilla pudding mix

- 240 milliliters (1 cup) cold milk

- 1 container (227 g / 8 oz) whipped topping, thawed

Directions:

1. Bake the Cake:

- Preheat your oven and bake the yellow cake as directed on the package, using a 23x33 cm (9x13 inch) pan. Let the cake cool completely.

2. Prepare the Pineapple Mixture:

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

3. Soak the Cake:

- Poke holes in the cooled cake using the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, allowing it to soak into the holes.

4. Prepare the Pudding Layer:

- In another bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Spread the pudding mixture evenly over the cake.

5. Add the Whipped Topping:

- Spread the thawed whipped topping over the pudding layer.

6. Finish with Coconut:

- Sprinkle the remaining shredded coconut over the top of the cake.

7. Chill:

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

Enjoy the Pineapple Coconut Dream Cake as a refreshing and tropical dessert that’s sure to please!