Instructions:
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- Prepare the cake mix according to the instructions on the box using water, oil, and eggs.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before proceeding.
Step 2: Make the Pudding Filling
- In a large mixing bowl, whisk together the instant pudding mix and cold milk until the pudding begins to thicken, about 2 minutes.
- Fold in the drained crushed pineapple gently.
- Set the pudding mixture aside while you prepare the next layer.
Step 3: Assemble the Cake
- Once the cake is cooled, spread half of the pudding mixture evenly over the top of the cake.
- Sprinkle a generous amount of shredded coconut over the pudding layer.
- Spread the remaining pudding mixture over the coconut layer.
- Sprinkle additional shredded coconut over the top of the pudding.
Step 4: Chill the Cake
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.
Step 5: Whipped Cream Topping
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Use the whipped cream to garnish individual servings of the cake.
Step 6: Serve
- Slice the cake into squares or bars.
- Top each serving with a dollop of whipped cream and additional shredded coconut for garnish.
- Serve chilled.
Tips:
- For extra tropical flavor, add a splash of coconut extract to the pudding mixture.
- If you prefer a firmer texture, use sweetened condensed milk instead of regular milk in the pudding.
- You can also add chopped macadamia nuts or pecans for added crunch and flavor.
Enjoy your delicious Coconut Pineapple Pudding Cake! 😊
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