Ingredients:
- 1 box (16.25 oz) of French vanilla cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 2 packages (3.4 oz each) of instant coconut pudding mix
- 1 can crushed pineapple, juices reserved
- 4 cups half-and-half
- 1 container (16 oz) whipped topping, thawed
- 1 package (7 oz) sweetened shredded coconut
- Optional: ½ cup macadamia nuts, toasted and roughly chopped
Instructions:
- 1- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray. Set aside.
- 2- Drain the crushed pineapple, reserving the juices. Pour the reserved juice into a measuring cup, then add enough water to make 1 cup of liquid.
- 3- Prepare the cake mix according to package instructions, substituting the water with the pineapple juice mixture.
- 4- Transfer the cake mixture into the greased baking pan and bake for around 25-30 minutes.
- 5- In a separate bowl, whisk together the coconut pudding mixes and half-and-half until slightly thickened.
- 6- Remove the cake from the oven. Using the end of a wooden spoon, create holes all over the cake. Pour half of the pudding mixture over the warm cake.
- 7- Add the reserved pineapple to the remaining pudding mixture and stir to combine, then pour this mixture over the cake.
- 8- Chill the cake in the refrigerator until set.
- 9- If using macadamia nuts, place them on a baking sheet and toast in the oven at 350°F for 5-7 minutes. Once cooled, roughly chop and set aside.
- 10- For the topping: Stir the thawed whipped topping until smooth, then spread a dollop over each slice of cake.
- 11- Sprinkle with shredded coconut (and chopped macadamia nuts, if using). You can serve right away or cover and refrigerate until it’s time to enjoy!