Ingredients
- 1 package (16.25 ounce) white cake mix (or orange cake mix, regular size)
- 11/2 cups milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 package (3 ounces) orange gelatin
- 4 large eggs ( Nellie’s Free Range Eggs)
- 1/2 cup oil (canola oil)
- FOR FILLING
- 1 can (20 ounces) crushed pineapple (drained)
- 2 cups granulated sugar
- 10 ounces coconut, sweetened (3 1/2 cups shredded)
- 8 ounces sour cream (1 cup)
- 1 carton (8 ounces) frozen whipped topping (thawed)
- Additional coconut, toasted, optional
How to Make
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Step 1: In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
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Step 2: Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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Step 3: In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice.
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Step 4: Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
We hope you enjoy this recipe!
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