Instructions
Step 1: Bake the Cake
Prepare the yellow cake mix according to the instructions on the box. Use a 9×13 inch pan for best results. Once baked, let the cake cool completely before moving on to the next step.
Step 2: Make the Pineapple-Coconut Mixture
In a medium bowl, combine the crushed pineapple (juice included) and half of the shredded coconut. This mixture will add moisture and flavor to the cake.
Step 3: Poke and Soak
Using the back of a wooden spoon or a fork, poke holes all over the cooled cake. These holes will allow the pineapple-coconut mixture to seep into the cake, creating a moist and flavorful base. Gently pour the mixture over the cake, making sure it gets into all the holes.
Step 4: Prepare the Pudding Layer
In a separate bowl, whisk together the vanilla pudding mix and cold milk until smooth. Spread the pudding evenly over the cake, creating a creamy second layer.
Step 5: Add the Final Touches
Spread the thawed whipped topping over the pudding layer, smoothing it out with a spatula. Sprinkle the remaining shredded coconut on top for an extra pop of tropical flavor and texture.
Step 6: Chill and Serve
Refrigerate the cake for at least 4 hours (or overnight) to allow the flavors to meld together. Serve chilled and enjoy every bite of this light, refreshing treat!
Pro Tips for Success
- Customize the flavors: Swap the vanilla pudding for coconut cream pudding for an even richer coconut flavor.
- Add a garnish: Sprinkle chopped toasted almonds or drizzle caramel sauce over the top for added texture and sweetness.
- Storage: Keep the cake refrigerated and covered for up to 3 days.
This Pineapple Coconut Dream Cake is a dessert that truly lives up to its name. Every bite is a delightful combination of tropical sweetness, creamy layers, and light, fluffy cake. Perfect for sharing—or keeping all to yourself!
