Pineapple Coconut Cream Dessert
Servings: 12
Prep Time: 15 minutes
Chill Time: 4 hours
Ingredients
- 1 box yellow cake mix, baked and cooled
- 1 can (20 oz) crushed pineapple, undrained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1½ cups cold milk
- 1 container (8 oz) whipped topping
- 1 cup sweetened shredded coconut, toasted
- Whipped cream for garnish (optional)
Instructions
Step 1
Prepare the yellow cake according to package directions in a 9×13-inch baking dish. Allow it to cool completely.
Step 2
Spread the crushed pineapple evenly over the cooled cake.
Step 3
In a mixing bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until thickened.
Step 4
Gently fold half of the whipped topping into the pudding mixture.
Step 5
Spread the pudding layer evenly over the pineapple.
Step 6
Spread the remaining whipped topping over the pudding layer.
Step 7
Sprinkle the toasted coconut evenly across the top.
Step 8
Cover and refrigerate for at least 4 hours before serving.
Step 9
Cut into squares and garnish each serving with a dollop of whipped cream if desired.
Nutritional Benefits
- Contains calcium from milk
- Provides energy from pineapple and cake
- Pineapple contributes vitamin C
- Great make-ahead dessert for gatherings
Frequently Asked Questions
Can I use fresh pineapple?
Yes, finely chopped fresh pineapple can be used.
How long does it keep?
Store covered in the refrigerator for up to 3 days.
Can I use homemade whipped cream?
Yes, freshly whipped cream works well in place of whipped topping.
Approximate Nutrition (Per Serving)
- Calories: 280
- Protein: 3g
- Carbohydrates: 38g
- Fat: 13g
- Fiber: 1g
This pineapple coconut cream dessert is light, creamy, refreshing, and perfect for family gatherings, potlucks, or summer celebrations.