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Baking the yellow cake as indicated on the package, in a 9×13 inch pan. Lets cool off completely.
Mix in a bowl the finely made pineapple (with the juice) and half of the coconut.
Stick holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake and let it sink into the holes.
Whisk in another bowl the pudding mix and milk together until smooth. Icing on the cake.
Spread the whipped cream over the pudding layer. Spraying the remaining grated coconut.
Refrigerate the cake for at least 4 hours, or overnight, before topping it.
Enjoy the Pineapple Coconut Dream Cake as a refreshing and tropical dessert that will have everyone smiling!
