Print Options

 
 Print
Pineapple Coconut Cake Recipe

Pineapple Coconut Cake Recipe

Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min. + cooling YIELD:12-15 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 envelope whipped topping mix (Dream Whip)
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flaked coconut, toasted

Directions

  • 1. Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
  • 2. In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.
  • 3. In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Yield: 12-15 servings.