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Pineapple Coconut Cake

 Pineapple Coconut Cake
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
12-15 ServingsPrep: 15 min. + chilling Bake: 20 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 cup flaked coconut, toasted


  • Prepare and bake the cake according to package directions, using a
  • greased 13-in. x 9-in. baking pan. Cool on a wire rack.
  • 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.
  • 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.