Scrumptious Coconut Cake
A moist and tropical coconut cake layered with pineapple, vanilla pudding, and topped with Cool Whip and shredded coconut, perfect for celebrations and dessert lovers.
Ingredients
Instructions
- Bake yellow cake as directed on the box in a 9 x 13-inch pan and let cool.
- Using a toothpick or fork, punch holes in the cooled cake.
- Heat crushed pineapple and sugar in a saucepan until boiling and sugar melts.
- Pour the pineapple mixture over the cake, spreading evenly.
- Prepare vanilla pudding as directed on the box and spread it over the pineapple layer, pouring to the edges.
- Cover the cake and refrigerate overnight.
- Before serving, spread Cool Whip over the cake and sprinkle with shredded coconut.
Nutrition & Diet Analysis (per serving)
174
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).