| Ingredient | Quantity |
|---|---|
| Yellow cake mix | 1 box |
| Crushed pineapple with juice | 1 can (20 oz) |
| Sweetened shredded coconut | 1 cup |
| Instant vanilla pudding mix | 1 package (3.4 oz) |
| Cold milk | 1 cup |
| Whipped topping | 1 container (8 oz) |
Instructions:
- Bake the Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13 inch pan. Let it cool completely.
- Prepare the Pineapple Filling: In a bowl, combine the crushed pineapple with its juice and half of the shredded coconut.
- Poke Holes and Add Filling: Use a fork to poke holes in the cooled cake. Pour the pineapple mixture over the cake, allowing it to soak in.
- Make the Pudding Layer: In a separate bowl, whisk together the instant pudding mix and cold milk until smooth.
- Assemble the Cake: Spread the pudding mixture evenly over the pineapple-soaked cake.
- Top with Whipped Topping: Top the pudding layer with the thawed whipped topping.
- Sprinkle with Coconut: Sprinkle the remaining shredded coconut over the whipped topping.
- Chill: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld.
Serve chilled and enjoy this tropical delight
