Follow these steps for perfect results
Yellow Cake
baked, cooled
Coconut Cream Pudding Mix
cooked with milk, chilled
Lowfat Milk
cool
Crushed Pineapple
drained
Non-Dairy Topping
whipped
Toasted Coconut
toasted
Minced Nuts
minced
Maraschino Cherries
halved, drained
Invert the baked yellow cake onto a serving tray.
Evenly spread the chilled coconut cream pudding over the top of the cake.
Carefully distribute the crushed pineapple, ensuring the liquid has been drained, over the pudding layer.
Allow the cake to set and the flavors to meld for 1 hour in the refrigerator.
Generously spread the whipped cream over the pineapple layer.
Sprinkle the toasted coconut and minced nuts evenly over the whipped cream.
Arrange the maraschino cherry halves in neat rows on top of the nuts and coconut for an attractive presentation.
Chill the shortcake thoroughly before serving to allow all the flavors to combine and the layers to set.
Expert advice for the best results
Ensure the pineapple is well-drained to prevent a soggy shortcake.
Toast the coconut lightly for enhanced flavor and texture.
Chill the shortcake thoroughly before serving to allow the flavors to meld.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Arrange slices on a dessert plate with a sprig of mint.
Serve chilled.
Pairs well with coffee or tea.
Sweet and bubbly, complements the cake's sweetness.
Discover the story behind this recipe
A popular dessert in Hawaiian cuisine, often served at gatherings and celebrations.
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