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1
Preheat oven to 350 F. Grease and flour two 8-inch round cake pans.
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2
Juice and zest the lemon. Set aside.
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3
Prepare cake batter according to the box instructions. Add the lemon zest and juice and vanilla and mix until just combined.
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4
Pour batter into the prepared cake pans and bake 20-25 minutes, until you can smell the cakes and a toothpick inserted into the center of a cake comes out clean.
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5
Make the instant pudding by stirring the mix powder with cold milk. Chill in refrigerator while the cake is baking.
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6
Clean and chop fresh pineapple, if using. Mash with a fork. Measure about 1 cup. Set aside.
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7
Transfer coconut to a non-stick pan and set onto the stove at medium-high heat until fragrant and toasty. Remove from heat and set aside to cool.
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8
Remove cake from oven. After 10 minutes, flip cakes onto a wire rack. Use a fork to poke holes into the cakes, but only poke about halfway through. Top each with crushed pineapple and allow them to finish cooling.
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9
While the cakes are cooling, whip the heavy cream with the powdered sugar until thickened to your liking.
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10
Spread the vanilla pudding over the pineapple-topped cakes. Spread the whipped cream over the pudding layer. Stack the two cakes on a cake platter. Sprinkle toasted coconut on top.
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11
Chill in the refrigerator for at least one hour. Serve with icy homemade lemonade.
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12
Inspired by Cakespy.
