Pineapple Coconut Delight (Print Version)
# Ingredients:
01 -
1 package (3.4 oz) instant vanilla pudding mix
02 -
1 cup cold milk
03 -
1 box yellow cake mix
04 -
1 container (8 oz) whipped topping, thawed
05 -
1 can (20 oz) crushed pineapple with juice
06 -
1 cup sweetened shredded coconut
# Instructions:
01 -
Follow the directions on the yellow cake mix box to bake it in a 9x13-inch pan. Let it cool down completely once baked.
02 -
Combine the crushed pineapple along with its juice and half of the shredded coconut in a bowl. Stir well.
03 -
Use the back of a wooden spoon to poke holes over the cake's surface. Slowly pour the pineapple mixture, making sure it sinks into the holes.
04 -
In a mixing bowl, whisk together the cold milk and pudding mix until smooth. Spread this pudding layer across the cake evenly.
05 -
Layer the whipped topping gently over the pudding, and then sprinkle the rest of the shredded coconut across the top for a tropical vibe.
06 -
Place the cake in the fridge for a minimum of 4 hours or leave it overnight for the best texture.