It is the perfect dessert this season, as it is packed with coconut and pineapple flavors.
The cake is fluffy and moist and tastes absolutely delicious.
I can have this every day and never get tired of it.
Image by Cara’s Recipes via YouTube
I am sure everyone will get more than one slice of this cake.
This recipe is easier than you might imagine as it uses yellow cake mix.
It is made with crushed pineapples, coconut cream, vanilla pudding, shredded coconut, and whipped cream.
I absolutely love that every ingredient complements each other.
If the juice is not enough, just add water.
Mix until well combined.
Step 3:
Transfer the mixture to a greased 9 x 13 baking pan.
Once done baking, place on a cooling rack for 10 to 15 minutes.
Step 4:
Using the end of a wooden spoon, evenly poke holes in the cake.
Step 5:
In a large mixing bowl, add the milk and pudding mix.
Beat until it starts to slightly thicken but is still pourable.
Stir in the drained pineapple.
Cover it with plastic wrap and place in the refrigerator for about an hour.
Step 8:
Spread a layer of whipped topping then top it with toasted shredded coconut.
Garnish with pineapple slices or maraschino cherries, if preferred.
