ADVERTISEMENT
Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare the yellow cake mix, swapping water with pineapple juice. Stir in the coconut and pineapple chunks into the batter.
Bake: Pour the batter into the pan and bake for 25-30 minutes. Let the cake cool.
Topping Preparation: Whisk the instant pudding mix with the cold milk. Spread the pudding on the cooled cake, then top with whipped topping and shredded coconut.
Chill & Serve: Refrigerate for 2 hours to set the layers. Serve chilled and enjoy the tropical flavors!
