Pineapple Coconut Surprise Cake
Pineapple Coconut Surprise Cake is a cold, creamy tropical dessert made with yellow cake mix, vanilla pudding, cream cheese, crushed pineapple, Cool Whip, and coconut. It is best made ahead so the sweet layers can chill and slice cleanly.
Ingredients
- 1 box yellow cake mix 15.25 ounces
- water, oil, and eggs as called for on the cake mix package
- 1 can crushed pineapple 20 ounces, drained well
- 1 package cream cheese 8 ounces, at room temperature for about 1 hour
- 1 1/4 cups milk
- 1 package instant vanilla pudding mix 3.4 ounces
- 1 container Cool Whip 8 ounces, thawed
- 1 package flaked coconut 14 ounces
Instructions
- Preheat the oven to 350°F and grease a 15 1/2 x 10 1/2 x 1-inch baking pan.
- Prepare the yellow cake mix according to the package directions, using the water, oil, and eggs it calls for, then pour the batter into the greased pan and spread it evenly.
- Bake for 25 minutes, or until a toothpick inserted in the cake comes out clean, checking at 23 minutes if your oven runs hot.
- While the cake bakes, drain the crushed pineapple in a colander or sieve so the topping stays fluffy instead of runny.
- Put the softened cream cheese in a mixing bowl and gradually add the milk, a little at a time, beating at medium speed until smooth.
- Add the instant vanilla pudding mix and beat on low speed for 12 full minutes until the mixture is smooth and creamy.
- Spread the pudding and cream cheese mixture over the baked cake with an offset spatula or the back of a spoon.
- Sprinkle the drained crushed pineapple evenly over the creamy layer, getting it all the way to the edges.
- Spread the thawed Cool Whip over the pineapple layer.
- Sprinkle the whole package of flaked coconut over the top, then lightly press it into the whipped topping so it stays put.
- Cover the cake and refrigerate, preferably overnight, so the flavors can settle and the cake slices more easily.
Notes
Keep Pineapple Coconut Surprise Cake covered in the refrigerator for several days. It is especially good on day two, and by day three the coconut will soften more. Do not reheat; this cake is meant to be served cold.
Nutrition
Calories: 285kcal
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