Ingredients
Cake Base:
1 box (15.25 oz) yellow cake mix or white cake mix
1 can (20 oz) crushed pineapple in 100% juice (do not drain)
1/2 cup granulated sugar
3 large eggs
1/3 cup vegetable oil
Cream Layer:
1 package (8 oz) cream cheese, softened to room temperature
1 box (3.4 oz) instant vanilla or coconut cream pudding mix
1 cup cold whole milk
1 can (13.5 oz) full-fat coconut milk (or coconut cream)
Topping:
8 oz whipped topping (like Cool Whip), thawed
1 1/2 cups sweetened shredded coconut, toasted
Extra whipped cream or maraschino cherries for garnish (optional)
Step-by-Step Instructions
1. Bake the Base Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan. In a large bowl, combine the cake mix, eggs, vegetable oil, and 1 cup of the undrained crushed pineapple. Beat on medium speed for 2 minutes until smooth. Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
2. Make the Pineapple Infusion While the cake is baking, combine the remaining crushed pineapple with its juice and 1/2 cup granulated sugar in a small saucepan. Simmer over medium-low heat for 5 minutes until the sugar dissolves completely. Remove from heat.
3. Poke and Soak As soon as the cake comes out of the oven, poke holes all over the top using the handle of a wooden spoon or a fork. Pour the warm pineapple mixture evenly over the entire hot cake, allowing the juices to soak deeply into the crumb. Let the cake cool completely to room temperature.
4. Prepare the Coconut Cream Layer In a medium bowl, beat the softened cream cheese until smooth and lump-free. Gradually whisk in the dry pudding mix, whole milk, and canned coconut milk until thick and velvety. Spread this mixture evenly over the cooled cake.
5. Toast the Coconut Add shredded coconut to a dry skillet over medium-low heat. Stir constantly for 3–5 minutes until golden brown and fragrant. Transfer immediately to a plate to prevent burning and allow it to cool completely.
6. Assemble and Chill Spread the whipped topping over the cream layer, then sprinkle the cooled toasted coconut generously across the top. Cover tightly with plastic wrap and refrigerate for at least 4 hours (overnight yields the best texture and flavor).
Recipe Tips & Variations
Make-Ahead Friendly: This cake tastes even better on the second day as the pineapple juice and cream layers fully meld with the sponge.
Extra Coconut Flavor: Add 1/2 teaspoon of pure coconut extract to the batter or the cream layer for an enhanced tropical profile.
Storage: Keep refrigerated in an airtight container for up to 4 days. Freezing is not recommended, as the dairy and pudding layers can separate upon thawing.