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“This recipe easily makes 2 great pineapple, coconut cakes. One for you and one for a friend. If you don't have a friend who likes pineapple and coconut, you can freeze the extra cake for up to 2 months.”
2 13x9 cakes

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 3 (3 1/2 ounce) packages vanilla pudding mix, mixes
  • 4 cups milk
  • 1 12 teaspoons coconut extract
  • 8 ounces cream cheese, softened
  • 1 (20 ounce) can crushed pineapple, well drained
  • 2 cups heavy cream, whipped and sweetened
  • 2 cups coconut, toasted


  1. Mix cake as directions say.
  2. Pour into 2 greased 13x9 baking pans.
  3. Bake at 350* for 15 minutes, or until done.
  4. Cool completely.
  5. In lg mixing bowl, mix pudding mixes, milk and coconut extract, beat 2 minutes.
  6. Add cream cheese; beat well.
  7. Stir in pineapple.
  8. Spread over the cakes.
  9. Top with whipped cream; sprinkle with coconut.

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