Description
A light and fluffy cake featuring the tropical flavors of pineapple and coconut.
Ingredients
Scale
- 1 (18.25 ounce) package yellow cake mix
- 1 (20 ounce) can crushed pineapple with juice
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup flaked coconut
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 1/2 cups milk
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, combine cake mix, undrained crushed pineapple, vegetable oil, and eggs. Beat with an electric mixer at medium speed for 2 minutes. Stir in coconut. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let cake cool completely in the pan.
- In a medium bowl, whisk together instant pudding mix and milk until smooth. Let stand for 5 minutes to thicken. Fold in whipped topping. Spread frosting over cooled cake.
- Refrigerate for at least 1 hour before serving.
Notes
- Ensure cake is completely cool before frosting.
- Refrigeration is essential for the frosting to set.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 45
Keywords: pineapple cake, coconut cake, tropical cake, easy cake, dessert