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Pineapple Coconut Cake

I remember having this cake at Pot-Luck suppers!! I might be aging myself, but do they still have those type of suppers?
Now I’m thinking this might be a great recipe to make and bring along to a cookout this weekend!!

Ingredients

Scale

1 box of lemon cake mix
1 can of crushed pineapple
3.5 oz package of instant vanilla pudding
1/2 c. milk
16 oz cool whip/ or whipped cream
2 1/2 c. shredded coconut

Instructions

Make the cake mix according to the box and pour it into a big 11×17 cookie sheet or two 13×9 dishes. Bake according to box directions. Remove from oven and poke holes all over the cake with a fork. When it’s still warm spoon the pineapple and juice on top of the cake. Let it cool completely. Mix instant pudding with 1/2 c. milk until nice and smooth. Fold in your cool whip. Spread it over the top of the pineapple, and then sprinkle coconut all over the top.
Refrigerate for several hours or over night.

Notes

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