Pineapple Coconut Icebox Cake

Dorene Fishkin


A delicious refreshing cake with no leftovers !


★★★★★ 4 votes

30 Min
45 Min
No-Cook or Other


  • 1 box
    coconut supreme cake mix (dunkin hines)
  • 1-6 oz. box
    vanilla pudding (not instant )
  • 1--20-oz. can(s)
    crushed pineapple, undrained
  • 1 c
  • 1 c
    cool whip
  • 1 c
  • 4 c
    milk, 2% (for pudding )

How to Make Pineapple Coconut Icebox Cake


  1. Cook the pudding according to package directions.

    Cool while you are preparing the cake.
  2. Prepare the cake according to the instructions on the box. Bake in a 13x9 pan.
    Poke holes in the cake (at least 4 rows--every 2 inches) A chopstick works well.
  3. Mix sugar and pinapple together and heat long enough to dissolve the sugar.
    Pour over the cake while the cake is warm.
    Spread with a spatula. The juice and some of the pineapple will go into the holes.
  4. Spread the pudding over the pineapple----like frosting.
    Spread the cool whip over the pudding.
    Top with the coconut and refrigerate.

    When set enjoy every bite !!

Printable Recipe Card

About Pineapple Coconut Icebox Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Healthy

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