- 1 Yellow Cake Mix (plus ingredients to make)
- 1 20-oz can Crushed Pinapple
- 1 c. + 3 Tbsp. granulated sugar
- 1 Small Box (3.4 oz) Instant Vanilla Pudding (plus milk to make)
- 1 1/2 c. Heavy Cream
- 1/2 c. Sweetened Coconut Flakes
Make the yellow cake in a 9x13" pan according to the directions on the package. When the cake is done baking, poke it all over with a fork.
While the cake is baking, combine the crushed pineapple (undrained) with 1 c. granulated sugar in a small saucepan. Bring it to a boil over medium heat, and allow it to boil for 2-3 minutes until the sugar is dissolved. Pour the hot pineapple mixture over the warm cake and allow the liquid to soak down into the holes you made with the fork. Allow the cake to cool completely.
After the cake has cooled completely, prepare the vanilla pudding according to the directions on the package. Spread the pudding evenly over the top of the pineapple layer.
Combine the heavy cream with the remaining 3 Tbsp. granulated sugar in a medium bowl. Beat on high until stiff peaks form. Spread the sweetened whipped cream evenly over the top of the pudding layer. Chill the cake for at least an hour.
Preheat the oven to 350°F. Spread the coconut on a baking sheet in a thin layer. Toast the coconut for 10-12 minutes, stirring frequently, until golden. Watch the coconut carefully to make sure it doesn't burn. After the coconut has cooled and just before serving the cake, sprinkle the toasted coconut evenly over the top of the whipped cream layer.
Cut the cake into either 12 really generous or 16 normal-sized pieces, and serve! Refrigerate the leftovers for up to 3 days, covered.
Make the yellow cake in a 9x13" pan according to the directions on the package. When the cake is done baking, poke it all over with a fork.
While the cake is baking, combine the crushed pineapple (undrained) with 1 c. granulated sugar in a small saucepan. Bring it to a boil over medium heat, and allow it to boil for 2-3 minutes until the sugar is dissolved. Pour the hot pineapple mixture over the warm cake and allow the liquid to soak down into the holes you made with the fork. Allow the cake to cool completely.
After the cake has cooled completely, prepare the vanilla pudding according to the directions on the package. Spread the pudding evenly over the top of the pineapple layer.
Combine the heavy cream with the remaining 3 Tbsp. granulated sugar in a medium bowl. Beat on high until stiff peaks form. Spread the sweetened whipped cream evenly over the top of the pudding layer. Chill the cake for at least an hour.
Preheat the oven to 350°F. Spread the coconut on a baking sheet in a thin layer. Toast the coconut for 10-12 minutes, stirring frequently, until golden. Watch the coconut carefully to make sure it doesn't burn. After the coconut has cooled and just before serving the cake, sprinkle the toasted coconut evenly over the top of the whipped cream layer.
Cut the cake into either 12 really generous or 16 normal-sized pieces, and serve! Refrigerate the leftovers for up to 3 days, covered.
