This creamy, tropical-style dessert is the perfect “take-it-anywhere” treat. It has a soft cake-like base, a fluffy cream layer, sweet pineapple on top, and a golden toasted coconut finish. It’s easy, crowd-pleasing, and tastes even better after chilling.
Prep Time
10 minutes
Chill Time
2–4 hours (best overnight)
Servings
9–12
Ingredients
Base
- 1 box yellow cake mix (15.25 oz / 432 g)
- Ingredients listed on the cake box (usually eggs, oil, water)
Cream Layer
- 1 package instant vanilla pudding mix (3.4 oz / 96 g)
- 1 1/2 cups cold milk
- 1 tub whipped topping (8 oz / 226 g), thawed (or 2 cups homemade whipped cream)
- 1/2 cup sour cream (optional but makes it extra creamy)
Pineapple Topping
- 1 can crushed pineapple (20 oz / 567 g), drained well
- 2–4 tbsp powdered sugar (optional, only if you like it sweeter)
Coconut Finish
- 1 cup sweetened shredded coconut, toasted
- Extra whipped topping for serving (optional)
Instructions
- Bake the cake base
Prepare the yellow cake in a 9×13-inch (23×33 cm) baking dish according to the box instructions.
Bake, then let it cool completely. - Toast the coconut
In a dry skillet over medium heat, toast shredded coconut for 3–5 minutes, stirring constantly, until golden.
Set aside to cool. - Make the creamy layer
Whisk the pudding mix with cold milk for 2 minutes until thick.
Fold in whipped topping (and sour cream if using) until smooth. - Assemble
Spread the cream layer evenly over the cooled cake. - Add pineapple
Spoon the drained crushed pineapple over the cream layer and spread gently. - Finish with coconut
Sprinkle toasted coconut over the top. - Chill
Cover and refrigerate at least 2–4 hours (overnight is best) before slicing.
Tips for Best Results
- Drain pineapple really well so the dessert doesn’t get watery.
- Want it firmer? Chill overnight.
- You can use angel food cake instead of yellow cake for a lighter version.
Storage
- Keep covered in the fridge for up to 4 days.
- Not ideal for freezing (the creamy layer can separate).