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Pineapple Coconut Dream Cake

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A multi-layered poke cake made with pineapple and coconut, featuring a cream cheese vanilla pudding filling, crushed pineapple, whipped topping, and toasted coconut garnish.

Ingredients

Scale
  • 1 box yellow cake mix
  • Water, oil, and eggs as directed on cake mix box
  • 1 (20 oz) can crushed pineapple with juice
  • 1 (3.4 oz) box instant vanilla pudding
  • 2 cups cold milk
  • 1 (8 oz) package cream cheese, room temperature
  • 1 (8 oz) container whipped topping, thawed
  • 1.5 cups shredded coconut, sweetened or unsweetened

Instructions

  1. Prepare the yellow cake according to package directions in a 13×9 baking pan and allow to cool completely.
  2. In a mixer, cream together the instant vanilla pudding, milk, and cream cheese until smooth.
  3. Using the back of a wooden spoon, poke holes evenly all over the cooled cake.
  4. Pour half of the pudding mixture over the cake and spread evenly.
  5. Spread the crushed pineapple with its juice evenly over the pudding layer.
  6. Pour the remaining half of the pudding mixture over the pineapple and spread evenly.
  7. Spread the whipped topping over the entire cake.
  8. Toast the coconut in a sauté pan over medium heat, stirring constantly until toasted, then cool completely.
  9. Top the cake with the toasted coconut.
  10. Refrigerate for at least 2 hours or overnight before serving to allow everything to set.

Notes

For best results, use room temperature cream cheese for a smoother pudding mixture. Toast the coconut just before adding to the cake to maintain its texture and flavor. The pudding and pineapple will set into the cake as it refrigerates, creating the signature dreamy texture.

Nutrition

Find it online: https://www.rapidrecipes.blog/pineapple-coconut-dream-cake-6/