Pineapple Coconut Dream Cake

Instructions

Bake the Cake
Prepare and bake the yellow cake mix according to package directions in a 9×13-inch pan. Let it cool completely.
Prepare the Pineapple Filling
In a bowl, combine the crushed pineapple (with juice) and half of the shredded coconut.
Poke Holes & Add Filling
Use a fork to poke holes in the cooled cake. Pour the pineapple mixture evenly over the cake, letting it soak in.
Make the Pudding Layer
In a separate bowl, whisk together the instant pudding mix and cold milk until smooth.
Assemble the Cake
Spread the pudding mixture evenly over the pineapple-soaked cake.
Top with Whipped Topping
Spread the thawed whipped topping evenly over the pudding layer.
Sprinkle with Coconut
Sprinkle the remaining shredded coconut over the top.
Chill & Serve
Refrigerate for at least 4 hours or overnight before serving to allow the flavors to meld.

For extra flair, lightly toast the coconut before sprinkling on top, or garnish with maraschino cherries for a tropical finish.