Follow these steps for perfect results
Yellow Cake Mix
Prepared
Water
As needed
Eggs
As needed
Oil
As needed
Vanilla Instant Pudding
Milk
As needed
Crushed Pineapple
Shredded Coconut
Cool Whip
Chopped Pecans
Chopped
Shredded Coconut
For Garnish
Prepare yellow cake mix according to package instructions in a 9x13 inch pan.
Bake cake as directed on the package.
Prepare vanilla instant pudding according to package instructions, using milk.
Refrigerate pudding until cake has cooled.
Once cake has cooled, poke holes all over the cake with the handle-end of a wooden spoon.
Pour crushed pineapple with juice over the cake and spread evenly.
Add shredded coconut to the pudding and mix well.
Spread pudding mixture evenly over the entire cake.
Spread Cool Whip evenly over the pudding mixture.
Top with chopped pecans (or walnuts).
Sprinkle additional coconut over the top (optional).
Refrigerate any leftovers.
Expert advice for the best results
Toast coconut for added flavor.
Use a high-quality yellow cake mix.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Slice and serve with a sprinkle of coconut.
Serve chilled.
Pairs well with coffee or tea.
Sweet and bubbly to complement the cake.
Discover the story behind this recipe
Popular dessert often served at potlucks and gatherings.
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