Recipe for Pineapple Coconut Cake – All the flavors go together deliciously! The cake is lemon, topped with crushed pineapple, a vanilla cream frosting, and sprinkled on top of that, shredded coconut. So YUM!
- 1 box of lemon cake mix
- 1 can of crushed pineapple
- 3.5 oz package of instant vanilla pudding
- 1/2 c. milk
- 16 oz cool whip
- 2 1/2 c. shredded coconut
- Make the cake mix according to the box and pour it into a big 11x17 cookie sheet or two 13x9 dishes. Bake according to box directions. (The box didn't say how long to bake the big sheet, so I did it on 350 for 20 minutes, and it was perfect.) Remove from oven and poke holes all over the cake with a fork. When it's still warm spoon the pineapple and juice on top of the cake. Let it cool completely. Mix instant pudding with 1/2 c. milk until nice and smooth. Fold in your cool whip. Spread it over the top of the pineapple, and then sprinkle coconut all over the top. Refridgerate for several hours or over night. Feeds about 20-25 people. Perfect for a picnic. Hope you enjoy it!
Recipe and Photo: House 344
Nutrition Information Compiled From VeryWell.com