Pineapple Coconut Cake Recipe is an old fashioned recipe, made with pudding, pineapple, coconut, and nuts. It is baked in a sheet pan.
This cake is very moist and delicious. It is very popular at potluck or family gatherings.
You will not have any leftovers to take home. Have a few extra copies of the recipe with you to hand out to those who request it.
Prepare cake according to directions except eliminate 1 teaspoon vanilla. Bake in a 9"x13" sheet pan in a preheated oven 350F. 25-30 minutes or until a toothpick inserted into center of cake comes out clean, indicating it is done.
While cake is cooking, mix together pineapple and sugar. Heat in a saucepan on low heat just until sugar is dissolved.
When cake is done remove from the oven. Leave in pan. With a toothpick punch holes all over cake. Spoon hot pineapple onto hot cake. Set aside to cool.
While cake is cooling, prepare Coconut Pie filling according to directions. Spoon over pineapple. Cool completely.
Top with thawed whipped cream. Sprinkle with coconut and then nuts.
Chill in the refrigerator several hours or overnight.
Cut into squares and serve.
Mix Cake Mix according to directions on box. Pour into 13" x 9" pan and bake as directed on box.
Continue to assemble cake as above.