Directions:
Bake the yellow cake as directed on the package, using a 9×13 inch pan. Let cool completely.
In a bowl, combine crushed pineapple (with its juice) and half the coconut.
Poke holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, letting it soak into the holes.
In another bowl, whisk together the pudding mix and milk until smooth. Spread over the cake.
Spread whipped topping over the pudding layer. Sprinkle with the remaining shredded coconut.
Refrigerate the cake for at least 4 hours, or overnight, before serving.
Enjoy the Pineapple Coconut Dream Cake as a refreshing and tropical dessert that’s sure to please.
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This recipe was just delish! I cooked up a double batch so I would be able freeze some for later
