We don’t know if the title is completely accurate, but with a name like that… you have to try it to find out!
Cake–
1 (18 1/4 ounce) boxes yellow cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 (20 ounce) cans crushed pineapple
1 1/3 cups sugar
Pudding–
1 (3 1/2 ounce) boxes French vanilla instant pudding
2 cups cold whole milk
1 1/2 cups heavy whipping cream
1 cup flaked sweetened toasted coconut
Directions–
1 Preheat oven to 350.
2 Prepare yellow cake mix as directed using a greased 13x9x2-inch pan and bake for 30 to 35 minutes.
3 While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
4 Remove cake from oven and using a fork, pierce holes into cake.
5 Pour pineapple mixture over hot cake and set aside.
6 Prepare pudding according to package directions.
7 Spread pudding over cake and refrigerate until thoroughly chilled.
8 Whip heavy cream and remaining 1/3 cup sugar until stiff. (Or just use premade whipped cream)
9 Cover top of cake with whipped cream and sprinkle toasted coconut on top.
