Easy Pineapple Coconut Cake
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min. + cooling
YIELD: 15 servings.
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
Ingredients
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1 package yellow cake mix (regular size)
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1-1/4 cups cold 2% milk
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1 package (3.4 ounces) instant vanilla pudding mix
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1 can (20 ounces) crushed pineapple, drained
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1 envelope whipped topping mix (Dream Whip)
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3 ounces cream cheese, softened
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1/4 cup sugar
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1/2 teaspoon vanilla extract
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1/2 cup sweetened shredded coconut, toasted
Directions
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1.
Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.
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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.
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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.
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