Pineapple Coconut Dream CakeIngredients:1 box yellow cake mix1 can (20 oz) crushed pineapple, with juice1 cup sweetened shredded coconut1 package (3.4 oz) instant vanilla pudding mix1 cup cold milk1 container (8 oz) whipped topping, thawedDirections:Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.In a large mixing bowl, prepare the yellow cake mix according to the package instructions, but substitute the water with the pineapple juice from the crushed pineapple.Fold in the crushed pineapple (with juice) and 1/2 cup of shredded coconut into the cake batter.Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.While the cake is cooling, prepare the pudding mixture. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens.Once the cake has cooled, spread the pudding mixture evenly over the top.Top the pudding layer with the thawed whipped topping and sprinkle with the remaining shredded coconut.Refrigerate the cake for at least 2 hours, or until ready to serve.Cooking Time: 25-30 minutesChill Time: 2 hoursServings: 12-16Calories: ~300 per serving
