Step 1

Grease two 8 or 9 inch round cake pans.

Step 2

Preheat oven to 350 degrees F (175 degrees C.)

Step 3

With an electric mixer, mix together cake mix, dry pudding mix, eggs, oil, vanilla, and pineapple juice. Start on a low speed until all ingredients are moistened and then turn up to medium. Beat for approximately 2 minutes.

Step 4

Pour batter evenly between the two greased pans. Bake 25-30 minutes, until a toothpick comes out clean in the center. Cool 10-15 minutes before turning out onto a cooling rack to cool completely.

Step 5

To make filling beat cream cheese until light and creamy. Add powdered sugar and coconut extract. Once completely combined, set aside in refrigerator. Beat heavy cream until stiff peaks form. Gently fold into cream cheese mixture.

Step 6

Make icing by creaming butter with an electric mixer. Add powdered sugar, coconut extract, and reserved pineapple juice until desired consistency is reached. You will most likely need the extra can of crushed pineapple called for in the garnish section of the recipe card to get the right amount of pineapple juice.

Step 7

Once cakes are completely cooled, cut them in half horizontally. Place one bottom cake on a plate or cake stand. Add filling and spread evenly. Sprinkle crushed pineapple on top of filling. Add another layer of cake and do the same. Repeat with the third layer and top with a cake top. Place In fridge approximately 30 minutes to set slightly.

Step 8

Add icing to cake and spread evenly over entire top and sides. Sprinkle coconut on top. Garnish with additional coconut or pineapple slices or chunks if desired.