Make a Pineapple Coconut Cake for your next big day. Our Pineapple Coconut Cake is frosted with an amazing mix of vanilla pudding, pineapple and coconut.
What You Need
Original recipe yields 24 servings
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (2-layer size) white cake mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-2/3 cups cold milk
1/2 cup PLANTERS Pecans, chopped
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Drain pineapple, reserving juice. Add enough water to juice to measure 1-1/3 cups. Prepare cake batter and bake in 13x9-inch pan sprayed with cooking spray as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil. Cool cake completely on wire rack.
Beat cream cheese in large bowl with mixer until creamy. Add pudding mixes and milk; beat until blended. Stir in pineapple. Spread pudding mixture over cake.
Top with remaining COOL WHIP, nuts and coconut just before serving.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Prepare using JELL-O Cheesecake Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.