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Ingredients
Scale
- 1 box yellow cake mix
- 3 eggs
- ½ cup vegetable oil
- 2 ½ cups milk divided
- 19 ounces crushed pineapple (1 can) with juice
- 102 grams instant vanilla pudding (1 box)
- 1 cup whipping cream
- ½ cup flaked coconut
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch pan.
- Prepare the yellow cake mix according to the package instructions until a toothpick comes out clean.
- Spread the crushed pineapple along with its juices over the warm cake.
- Allow the cake to cool completely.
- While the cake cools, toast the coconut flakes in a skillet over medium heat until golden brown.
- In a large bowl, whip the whipping cream until it forms stiff peaks.
- In another bowl, whisk the instant vanilla pudding with the remaining milk until thickened.
- Gently fold the pudding mixture into the whipped cream.
- Spread the frosting mixture evenly over the cooled cake.
- Top the frosted cake with the toasted coconut.
Notes
For extra flavor, consider adding a splash of rum to the cake mix before baking.
Ensure the cake is completely cool before adding frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg