Pineapple Coconut Dream Cake

This pineapple coconut dream cake is a moist, buttery cake with pineapple flavor throughout: the cake is soaked with pineapple syrup and topped with a pineapple-infused pudding layer, whipped topping, crushed pineapple, and toasted coconut. It really is a dream.

• cooking spray
• 3 (20 ounce) cans crushed pineapple with juice, divided
• 1 (13.25 ounce) package yellow cake mix
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 1/4 cups shredded sweetened coconut, toasted, divided
• 1 tablespoon white sugar
• 1 (3.4 ounce) package vanilla instant pudding
• 1 (8 ounce) container frozen whipped topping, such as Cool Whip®, thawed

Directions

1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Coat the bottom of a 13×9-inch baking pan with cooking spray. Set aside. Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
2. Drain crushed pineapple, reserving juice. Whisk together cake mix, butter, eggs, and 1 cup  pineapple juice in a large bowl until mixture just combined, about 1 minute. Fold in 3/4 cup coconut. Pour batter into the prepared baking pan, and spread into an even layer.Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
3. Bake in the preheated oven until a wooden pick inserted in center of cake comes out clean, about 20 minutes. Transfer pan to a wire rack, and let cool slightly, about 30 minutes. Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
4. Meanwhile, stir together sugar and 1/3 cup pineapple juice in a small, heatproof bowl; microwave on High until sugar is dissolved, about 60 seconds. Set aside until ready to use.Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
5. Whisk together pudding mix and 1/4 cup pineapple juice in a large bowl until smooth. Stir in 3 cups crushed pineapple. Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
6. Poke holes into cake using a fork. Drizzle sugar-pineapple juice mixture evenly over cake. Spread pudding mixture in an even layer over cake. Chill cake uncovered until pudding mixture is slightly firm, at least 30 minutes or up to overnight. Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
7. Spoon whipped topping over the pudding layer and spread into an even layer. Top with remaining 1/2 cup coconut and 1/2 cup crushed pineapple.From the EditorHere’s all you need to know to toast coconut.Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong

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Nutrition Facts (per serving)

450	Calories
19g	Fat
65g	Carbs
4g	Protein

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