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Coconut Cake

  • 1 box yellow cake mix
  • 1 lg. box vanilla instant pudding, divided
  • 1 c. milk
  • 1 can sm. crushed pineapple, drained
  • 1/2 c. maraschino cherries, chopped & drained
  • 1 lg. Cool Whip
  • 1/2 c. reserved instant pudding
  • 1/3 c. sour cream
  • coconut, for top & sides

Preparation:

Mix the cake mix according to package directions. Bake in 2 greased and wax paper lined 8-inch pans. Cool 10 minutes, remove from pans. Cool. Reserve 1/2 cup dry pudding. Mix the rest with milk. Add pineapple and cherries. Place 1 cake on plate and put pineapple pudding on top. Place other cake on top. Mix together Cool Whip, sour cream and rest of instant pudding. Ice top and sides of cake with the Cool Whip mixture. Sprinkle top and sides with coconut. Refrigerate. This cake is good for special occasions.