Southern Strawberry-Coconut Punch Bowl Cake
A cool, creamy Southern trifle made with layers of yellow cake, vanilla pudding, whipped topping, fresh strawberries, and coconut—perfect for potlucks, picnics, and family gatherings.
Ingredients
- 1 prepared yellow cake cut into cubes
- 2 cups fresh strawberries sliced
- 1 cup sweetened shredded coconut
- 1 package 3.4 oz instant vanilla pudding mix
- 2 cups cold milk
- 1 tub 8 oz whipped topping, thawed
- ½ cup chopped pecans optional
Instructions
- Whisk vanilla pudding mix with cold milk until smooth and slightly thickened. Let it rest for 5 minutes.
- Layer half of the cubed yellow cake in a punch bowl, then spread with half the pudding and half the whipped topping.
- Sprinkle with shredded coconut and add sliced strawberries.
- Repeat the layers with the remaining ingredients, finishing with extra coconut, strawberries, and pecans if desired.
- Chill for at least 2 hours before serving to let the flavors meld and the texture soften.