Ingredients
For the Cake Base:
* 1 box Yellow Cake Mix (Standard size)
* 1/2 cup Vegetable oil
* 3 Large eggs
* 1 can (20 oz) Crushed pineapple (Reserve the juice to use instead of water)
For the Filling & Topping:
* 1 package (approx. 3.4 oz) Instant Vanilla Pudding mix
* 1 cup Milk (or Pineapple juice for more flavor)
* 1 cup Heavy cream or Whipped topping
* 1 cup Shredded coconut (sweetened or unsweetened)
* Pecan halves (for decoration)
Instructions
* Prep the Batter: Preheat your oven to 180°C. In a large bowl, combine the cake mix, eggs, oil, and the reserved pineapple juice. Mix until smooth.
* Add Pineapple: Gently fold in the crushed pineapple pieces into the batter.
* Bake: Pour the batter into a greased baking pan. Bake for 30–35 minutes or until a toothpick comes out clean. Let the cake cool completely.
* Make the Frosting: Whisk the instant vanilla pudding with the milk until thick. Fold in the heavy cream (or whipped topping) and half of the shredded coconut.
* Assemble: Spread the creamy mixture evenly over the top of the cooled cake.
* Garnish: Sprinkle the remaining coconut generously over the top and garnish with pecan halves as shown in the picture.
* Chill: Refrigerate for at least 2 hours before serving to let the flavors meld and the topping set.
> Tip: For an extra “moist” cake, you can poke small holes in the warm cake and pour a little extra pineapple juice over it before adding the frosting.
