1 box butter or yellow cake mix
2 3.4 oz packages coconut cream instant pudding mix
1 8oz can crushed pineapple – drained, saving juice
4 cups of milk
1 cup sweetened coconut flakes
1 16oz container whipped topping or 3 cups fresh whipped cream
1 cup toasted coconut flakes
Heat oven to 350 degrees.
Prepare cake mix per instruction substituting pineapple juice from crushed pineapple. ***if there is not enough juice, add water to make 1 cup. Bake according to directions.
Remove cake from oven and using the end of a cooking spoon, poke holes in cake.
With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. Mix in drained pineapple and a cup of coconut. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. Cover with plastic wrap and place in refrigerator until set or minimum of 1 hour.
Spread on whipped topping. Sprinkle on toasted coconut. Serve immediately. Store remaining cake in the fridge.