Pineapple Coconut Cake

By dorchuk

Ingredients

• 1 (3.4 ounce) package French vanilla instant pudding mix
• 1 (18.25 ounce) package white cake mix
• 1 (20 ounce) can crushed pineapple, well drained
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans or macadamia nuts, toasted
• 1 (8 ounce) container frozen whipped topping, thawed

Preparation

Step 1

Preheat oven to 350 degrees F. Prepare pudding according to package directions; chill 1 hour.

Meanwhile, prepare cake mix according to package directions in a 9- x 13-inch baking pan. Cool completely in pan on a wire rack.

Spread chilled pudding over cake. Spoon pineapple over pudding. Sprinkle with coconut and half of pecans. Spread with whipped topping, and sprinkle with remaining half of pecans. Cover and chill 8 hours. Cut into squares.