This cake is a luscious fusion of moist pineapple-infused sponge, creamy coconut pudding, and fluffy whipped topping, all crowned with toasted coconut and a drizzle of pineapple syrup. It’s light yet indulgent, sweet but balanced, and every bite feels like a mini vacation. The crushed pineapple keeps the cake incredibly moist, while the coconut adds a chewy, creamy contrast that makes it unforgettable.
Perfect for summer parties, birthdays, or whenever you need a slice of sunshine, this cake is easy to make and even easier to love. You can serve it chilled for a refreshing treat or slightly warm for a cozy twist.
Ingredients:
For the cake base:
- 1 box yellow cake mix (or your favorite homemade yellow cake recipe)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water (or substitute half with pineapple juice)
- 1 can (8 oz) crushed pineapple, drained (reserve juice)
For the coconut cream layer:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk (full-fat for richness)
- 1 box (3.4 oz) instant vanilla or coconut pudding mix
- 1 cup cold milk
For the topping:
- 2 cups whipped topping (Cool Whip or homemade whipped cream)
- ½ cup sweetened shredded coconut, toasted
- Pineapple syrup or extra crushed pineapple for garnish
- Maraschino cherries (optional, for a banana-split-style finish)
Instructions:
1. Bake the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, combine the cake mix, eggs, oil, and water (or pineapple juice blend). Beat until smooth, then fold in the drained crushed pineapple. Pour into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
2. Poke and Soak
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface. In a bowl, whisk together the sweetened condensed milk and coconut milk. Slowly pour this mixture over the cake, letting it soak into the holes. Refrigerate for at least 1 hour to allow the cake to absorb the flavors.
3. Prepare the Coconut Pudding Layer
In a separate bowl, whisk the pudding mix with cold milk until thickened (about 2 minutes). Spread the pudding evenly over the chilled cake. Return to the fridge for another 30 minutes to set.
4. Add the Whipped Topping
Once the pudding layer is firm, spread the whipped topping over the cake in a smooth, even layer. Sprinkle with toasted coconut for texture and a nutty aroma.
5. Garnish and Chill
Drizzle with pineapple syrup or spoon over a bit of reserved crushed pineapple. Add maraschino cherries if you’re feeling festive. Chill the cake for at least 2 more hours—or overnight—for best flavor and texture.
Tips & Variations:
- Tropical twist: Add diced mango or passionfruit pulp between the pudding and whipped layers.
- Nutty crunch: Sprinkle chopped macadamia nuts or pecans on top for added texture.
- Layered version: Bake the cake in two round pans and stack with pudding and whipped cream between layers for a showstopping centerpiece.
- Lighter option: Use light coconut milk and reduced-fat whipped topping without sacrificing flavor.
This cake is a dream come true for your tropical-loving, presentation-savvy style, My. I can already picture you garnishing it with edible flowers or serving it in parfait glasses for a deconstructed twist. Want to pair it with a pineapple slushie or turn it into a frozen dessert next? Let’s keep the island vibes going!