Pineapple Coconut Dream Cake – A Tropical Delight

Bake the Cake: Prepare the yellow cake according to the instructions on the box, using a 9×13-inch pan. Allow the cake to cool completely after baking.
Prepare the Pineapple Coconut Mixture: In a bowl, combine the crushed pineapple (with juice) and half of the shredded coconut.
Soak the Cake: Once the cake has cooled, use the back of a wooden spoon to poke holes all over the surface of the cake. Pour the pineapple and coconut mixture over the cake, allowing it to soak into the holes.
Make the Pudding Layer: In another bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Spread this mixture evenly over the cake.
Top with Whipped Topping: Spread the whipped topping over the pudding layer.
Add the Coconut Garnish: Sprinkle the remaining shredded coconut on top for an extra tropical touch.
Refrigerate: Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
Serving and Storage Tips: