- 1 20 ounce can pineapples, keep the juice, sliced or crushed
- 1 cup pineapple juice, from the can
- 1 box yellow cake mix
- 1/ 3 cup vegetable oil
- 3 room temperature eggs
- 9 ounces heavy cream
- 2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 1 1/ 2 cups cold milk
- 1 box vanilla pudding mix
- 7 ounces softened cream cheese
- 1/ 2 cup pecans, toasted, chopped
- 1/ 2 cup sweetened shredded coconut
For the cake:
Preheat oven to 180 C (350 F) and grease a 13×9 inch baking pan.
Combine the cake mix, the pineapple juice, the vegetable oil and the eggs in a bowl. Mix together vigorously for 2 minutes or until smooth and combined.
Pour batter into prepared pan. Bake for 25-35 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
To toast the pecans and coconut:
Place the pecans on a baking sheet in a single layer, and the coconut in a separate baking sheet. Place them in the 180 C(350 F) oven for 5 minutes, stirring midway through until light golden brown and fragrant. Remove from oven and cool.
For the pudding:
Combine the cold milk and pudding mix in a bowl. Whisk for 2 minutes until pudding thickens, then let it stand for another few minutes to set.
Mix the pudding mix with the cream cheese (make sure cream cheese has been left on the counter to soften so that you don't have lumps) until thoroughly combined. You may find it easier to use a mixer to do this.
For the sweetened whipped cream:
Add the cold heavy cream, the icing sugar and the vanilla extract into the bowl of a stand mixer. Using a whisk attachment, beat at medium high speed for a few minutes or until soft peaks form.
Top the cooled cake with the pudding mixture, then roughly chop the pineapple and scatter it evenly on top. Spread whipped cream evenly on top, then garnish with the cooled toasted pecans and coconut. Store in fridge.