This classic Hawaiian dessert is a showstopper for any gathering, combining the nostalgic comfort of yellow cake with vibrant tropical flavors. The base is a tender, fluffy yellow cake baked in two layers. It’s sandwiched with a rich, creamy filling made from vanilla pudding, cream cheese, sweetened crushed pineapple, and a hint of coconut extract. The top is crowned with fluffy whipped cream and generously sprinkled with toasted flaked coconut for a delightful crunch. The combination of sweet, tangy pineapple and creamy coconut creates a refreshing yet indulgent treat. ItâÂÂs perfect for potlucks, summer parties, or whenever you want to bring a taste of the islands to your table. Make it a day ahead to let the flavors meld together.
Hawaiian Dessert
Description
This classic Hawaiian dessert is a showstopper for any gathering, combining the nostalgic comfort of yellow cake with vibrant tropical flavors. The base is a tender, fluffy yellow cake baked in two layers. It&# 226;ÂÂs sandwiched with a rich, creamy filling made from vanilla pudding, cream cheese, sweetened crushed pineapple, and a hint of coconut extract. The top is crowned with fluffy whipped cream and generously sprinkled with toasted flaked coconut for a delightful crunch. The combination of sweet, tangy pineapple and creamy coconut creates a refreshing yet indulgent treat. ItâÂÂs perfect for potlucks, summer parties, or whenever you want to bring a taste of the islands to your table. Make it a day ahead to let the flavors meld together.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC). Grease two 13x9-inch baking pans with butter or cooking spray.
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Prepare the yellow cake mix according to the package directions on the box.
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Pour the batter evenly into the prepared baking pans, spreading it out to the corners.
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Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove pans from the oven and let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
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While the cakes cool, drain the crushed pineapple well, reserving about 1/4 cup of the juice if needed for moisture.
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In a large mixing bowl, combine the instant vanilla pudding mix, cold milk, and coconut extract.
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Beat the mixture with an electric mixer or whisk for 2 minutes until thickened.
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Add the softened cream cheese to the pudding mixture and beat until smooth and fully incorporated.
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Gently fold in the drained crushed pineapple until evenly distributed throughout the filling.
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Place one cooled cake layer on a serving platter. Spread half of the pineapple-cream cheese filling evenly over the top.
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Place the second cake layer on top of the filling. Spread the remaining filling evenly over the top cake layer.
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Whip the heavy cream until stiff peaks form, then spread it evenly over the top of the cake.
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Sprinkle the toasted flaked coconut generously over the whipped cream.
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Refrigerate the dessert for at least 2 hours to allow it to set and chill before slicing and serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 79.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 17.2g6%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To toast the coconut flakes, spread them in a single layer on a baking sheet and bake at 350ðF (175ðC) for 5-8 minutes, watching closely as they can burn quickly. Alternatively, toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
Ensure the cream cheese is softened to room temperature before mixing to avoid lumps in the filling.
For best results, assemble the cake a day in advance to allow the flavors to meld and the cake layers to soften from the moisture of the filling.
Store leftovers in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days.
