Ingredients :
Ingredient QuantityYellow cake mix 1 boxCrushed pineapple with juice 1 can (20 oz)Sweetened shredded coconut 1 cupInstant vanilla pudding mix 1 package (3.4 oz)Cold milk 1 cupWhipped topping 1 container (8 oz)
Préparations :
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!ENJOY
Enjoy