1. Prepare the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Make the cake batter
In a large bowl, combine the yellow cake mix, eggs, vegetable oil, water, and vanilla. Beat for about 2 minutes, until smooth.
3. Bake the cake
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely.
4. Make the creamy filling
Whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until thick.
Fold in the drained crushed pineapple and shredded coconut.
5. Add the filling
Spread the creamy pudding mixture evenly over the cooled cake.
6. Add the topping
Spread the whipped topping evenly over the pudding layer, creating a smooth white surface.
Sprinkle the remaining shredded coconut generously over the top.
7. Chill
Cover the baking dish and refrigerate for at least 3–4 hours, preferably overnight. This allows the layers to set and the cake to become wonderfully moist.
8. Slice and serve
Cut into squares and serve chilled.
Tip
For an extra coconut flavor, lightly toast the coconut before sprinkling it over the top. The contrast between the soft cake, cool vanilla-pineapple filling, and fluffy topping makes this an especially popular potluck dessert.
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