Pineapple Coconut Dream Cake 

Pineapple Coconut Dream Cake 
Ingredients:
For the Cake:
 1 box yellow cake mix (plus ingredients needed to prepare it, typically eggs, oil, and water)
 1 can (20 oz) crushed pineapple, drained (reserve the juice)
 1/2 cup sweetened shredded coconut
For the Pineapple Filling:

 1 can (20 oz) crushed pineapple, with juice
 1/2 cup granulated sugar
 2 tablespoons cornstarch
 2 tablespoons unsalted butter
For the Coconut Whipped Topping:

 1 tub (8 oz) Cool Whip, thawed
 1/2 cup sweetened shredded coconut, toasted
Directions:
 Bake the Cake:
Preheat your oven to 350°F (175°C). Prepare the yellow cake mix  according to the package instructions, using the reserved pineapple juice instead of water for extra flavor. Stir in the drained crushed pineapple  and shredded coconut . Pour the batter into a greased 9×13-inch baking pan and bake according to the package instructions. Allow the cake to cool completely.
 Make the Pineapple Filling:

In a medium saucepan, combine the crushed pineapple  (with juice), granulated sugar , and cornstarch . Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and stir in the butter  until melted. Let the filling cool completely.
 Prepare the Coconut Whipped Topping:
In a medium bowl, gently fold the toasted coconut  into the thawed Cool Whip  until well combined.
 Assemble the Cake:
Spread the cooled pineapple filling  evenly over the top of the cooled cake. Then, spread the coconut whipped topping  over the pineapple layer, smoothing it out with a spatula.
 Serve:
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy this tropical Pineapple Coconut Dream Cake, perfect for any occasion! 
Prep Time: 20 minutes | Cooking Time: 30 minutes | Chilling Time: 1 hour | Total Time: 1 hour 50 minutes
Kcal: 350 kcal per serving | Servings: 12 servings