Pineapple Coconut Dream Cake Directions:
- Bake the yellow cake as directed on the package, using a 9x13 inch pan. Let cool completely.
- In a bowl, combine crushed pineapple (with its juice) and half the coconut.
- Poke holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, letting it soak into the holes.
- In another bowl, whisk together the pudding mix and milk until smooth. Spread over the cake.
- Spread whipped topping over the pudding layer. Sprinkle with the remaining shredded coconut.
- Refrigerate the cake for at least 4 hours, or overnight, before serving.
WW Points Calculation:
- Yellow cake mix (1 box): 24 points
- Crushed pineapple (20 oz can): 0 points
- Sweetened shredded coconut (1 cup): 8 points
- Instant vanilla pudding mix (3.4 oz package): 10 points
- Cold milk (1 cup, 1% fat): 4 points
- Whipped topping (8 oz container): 8 points
Total Points: 54 points
Servings: 12
Per Serving: 4.5 points
Nutrition Information:
- Calories: ~260 kcal
- Fat: ~14g
- Protein: ~3g
- Carbohydrates: ~34g
- Sugar: ~23g
- Sodium: ~220mg
I'm waiting for your comments! Enjoy!
