Coconut-Pineapple Cream Cake
Submitted by Daisy900
A layered pineapple coconut poke-style cake starting with a box mix, topped with coconut milk cream cheese pudding, crushed pineapple, whipped topping, and shredded coconut. Potluck-ready and crowd-sized.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
1 hrsThis is one of those cakes that shows up at every church potluck and family reunion, and people always ask for the recipe. The secret? It’s almost embarrassingly easy.
A yellow cake mix bakes up in a 13×9 pan, then gets layered with a creamy spread made from cream cheese beaten with coconut milk and instant vanilla pudding. Crushed pineapple goes on next, followed by a blanket of whipped topping and a shower of shredded coconut.
Every forkful hits you with creamy, fruity, coconutty layers that taste like a pina colada in cake form. It needs a good chill before serving, and honestly, it tastes even better the next day after everything melds together.
Kitchen Tips
- Drain the crushed pineapple well. Press it in a sieve to get out as much juice as possible, or the layers will get watery.
- Let the cake cool completely before adding the toppings. Warm cake melts the cream cheese layer and makes everything slide.
- Toast the coconut before sprinkling for added crunch and a golden look on top.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease a 13×9×2 inch pan.
Prepare cake mix according to package directions.
Pour into prepared pan.
Bake 35 to 40 minutes. Cool in pan for 15 minutes, remove from pan and finish cooling on rack.
In the small bowl of the electric mixer, beat cream cheese with coconut milk and pudding.
Spread over cooled cake.
Spoon drained pineapple over pudding. Cover with whipped topping.
Sprinkle with coconut. Chill before
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