Baking and Preparation Equipment:
9×13 inch baking pan – For baking the yellow cake.
Fork – For poking holes in the cooled cake.
Mixing bowls (2-3) – For preparing the pineapple filling and pudding layer.
Whisk – To mix the instant vanilla pudding with the cold milk.
Measuring cups – To measure the milk and coconut.
Measuring spoons – For measuring smaller quantities (if needed).
Spatula or spoon – To spread the pudding and whipped topping layers evenly.
Can opener – For opening the can of crushed pineapple.
Serving Equipment:
Refrigerator – To chill the cake for at least 4 hours or overnight.
Serving spatula – To cut and serve the cake once chilled.
With these pieces of equipment, you should be all set to prepare and serve this tropical treat!
Poke Holes and Add Filling: Use a fork to poke holes in the cooled cake. Pour the pineapple mixture over the cake, allowing it to soak in.
Make the Pudding Layer: In a separate bowl, whisk together the instant pudding mix and cold milk until smooth.
Assemble the Cake: Spread the pudding mixture evenly over the pineapple-soaked cake.
Top with Whipped Topping: Top the pudding layer with the thawed whipped topping.
Sprinkle with Coconut: Sprinkle the remaining shredded coconut over the whipped topping.
Chill: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld.
Serve chilled and enjoy this tropical delight!
