All the flavors of this Pineapple Coconut Cake 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!
Pineapple Coconut Cake
All the flavors of this Pineapple Coconut Cake 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!
Ingredients
- 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
Instructions
- Make the cake mix according to the box and pour it into a big 11×17 cookie sheet or two 13×9 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. Refrigerate for several hours or over night.
Recipe and Photo: House 344
Lemon and blueberry is one of my favorite combinations and I am really glad my husband and daughter also enjoy Read more
To prevent “weeping” in an angel food cake, check to make sure that your oven is properly calibrated. If the Read more
German chocolate cake is the common name of an American cake that was originally known as German’s chocolate cake. The Read more
This Super-Moist Chocolate Mayo Cake was superb in its appearance but that pales in comparison to the flavor. Moist; the Read more