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Prepare the Cake: Bake the yellow cake according to the instructions on the box, using a 9x13 inch baking pan. Allow the cake to cool completely after baking.
Add the Pineapple Mixture: In a bowl, combine the crushed pineapple (with juice) and half of the shredded coconut.
Poke the Cake: Once the cake has cooled, poke holes all over the top of it using the back of a wooden spoon.
Soak the Cake: Pour the pineapple and coconut mixture over the cake, making sure it soaks into the holes.
Prepare the Pudding Layer: In another bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Spread this pudding mixture evenly over the cake.
Top with Whipped Topping: Spread the thawed whipped topping over the pudding layer.
Finish with Coconut: Sprinkle the remaining shredded coconut on top of the whipped topping.
Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow all the flavors to meld together.
Serving and Storage Tips:
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