Happy Cake Recipe Photo Recipe by Adriana

  • 1 box of yellow cake mix
  • 3 eggs
  • 1/3 cup of vegetable oil
  • 1 cup of water
  • 2 1/2 cup of coconut shredded
  • 1 container from a 4 pack of vanilla pudding
  • 1 can of crushed pineapple
  • Cool whip
  • Nuts (optional)


  • Make the cake per instructions on the box – rectangular pan (13×9), using the eggs, oil and water
  • On a sheet pan, spread the coconut and put it in the oven to toast
  • Stir every 3 minutes so it doesn’t burn
  • When it gets crunchy take it out and let it stand to cool
  • Let the cake stand for 10-20 minutes until it cools down
  • Put the pineapple on top of the cake with the juice and spread
  • Let it stand for 20 minutes
  • Spread the pudding over the pineapple and put back in the refrigerator for another 10 minutes
  • Add the cool whip
  • Add the shredded coconut to the top of the cool whip
  • Leave it in the refrigerator until ready to serve

Happy Cake Recipe 1

Spread pineapple on the cooled cake

Happy Cake Recipe 2

Spread pudding on top of the pineapple

Happy Cake Recipe 3

Spread cool whip on top of the pudding

Happy Cake Recipe Photo

Top with toasted coconut and nuts, if using