Cooking Instructions:

Prepare the yellow cake according to the package directions and bake it in a 9×13 inch pan. Allow the cake to cool completely.

In a mixing bowl, combine the crushed pineapple (with its juice) and half of the shredded coconut. Mix well to combine.

Once the cake has cooled, use a fork to poke holes across the surface of the cake. Pour the pineapple mixture evenly over the cake, making sure the holes are filled.

In another mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened.

Spread the pudding mixture over the layer of pineapple, making sure it covers the entire surface evenly.

Top the pudding layer with whipped topping, spreading it out evenly to create a smooth finish.

Sprinkle the remaining shredded coconut over the top of the whipped topping.

Chill the cake in the refrigerator for at least 4 hours or overnight to allow the flavors to meld and set.

For added crunch, toast some coconut and sprinkle it on top before serving. Reserve some pineapple bits and coconut for garnish if desired.

For best results, verify the cake is completely cooled before adding the pineapple mixture to prevent sogginess. You can also substitute pineapple juice for milk in the cake batter for an extra burst of tropical flavor.

If you prefer a fresh twist, using fresh pineapple instead of canned can provide a different texture and flavor profile. Finally, remember to store any leftovers in the refrigerator to maintain the cake's freshness and texture. Enjoy your tropical escape with every slice!