Ingredients:
1 box yellow cake mix
1 can (20 oz) crushed pineapple (with juice)
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 package (8 oz) cream cheese, softened
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 cup sweetened shredded coconut, toasted
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Instructions:
1. Bake the Cake Base:
Prepare the yellow cake mix according to the package instructions.
Pour into a greased 9×13 inch baking dish and bake as directed.
Let the cake cool completely.
2. Add the Pineapple Layer:
Once the cake is cool, spread the crushed pineapple (with juice) evenly over the top.
3. Make the Cream Layer:
In a large bowl, beat the softened cream cheese until smooth.
Add the instant pudding mix and cold milk, and beat until thickened.
Gently fold in the whipped topping.
4. Layer the Cream:
Spread the cream cheese-pudding mixture over the pineapple layer.
5. Top with Coconut:
Toast the shredded coconut in a dry pan over medium heat until golden (watch closely).
Sprinkle the toasted coconut on top of the dessert.
6. Chill & Serve:
Refrigerate for at least 2 hours before serving.
Optional: Add a dollop of whipped cream on each slice when serving.
