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A delicious plate of Pineapple Coconut Cream Cake 🌴

Pineapple Coconut Cream Cake 🌴

A tropical delight combining the sweetness of pineapple with creamy coconut, perfect for any occasion!
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box white cake mix follow the package instructions
  • 1 can crushed pineapple, with juice 20 oz can
Topping
  • 1 package instant vanilla pudding
  • 240 ml milk to prepare the pudding
  • 1 tub whipped topping
  • 50 g shredded coconut

Equipment

  • Mixing Bowl

Method
 

  1. Preheat oven according to cake mix instructions.
  2. Prepare the white cake mix as instructed on the box using the crushed pineapple with juice instead of water.
  3. Pour the batter into a greased pan and bake according to box instructions.
  4. While the cake bakes, prepare the instant vanilla pudding with milk and let it chill.
  5. Once the cake has cooled, spread the prepared pudding over it.
  6. Top with whipped topping and sprinkle shredded coconut on top.

Notes

This cake is best served chilled. Feel free to garnish with additional pineapple slices or cherries for an extra tropical touch.