The Easiest, Sexiest Cake in the World

Preheat oven to 350 F. Grease and flour two 8-inch round cake pans.

Juice and zest the lemon. Set aside.

Prepare cake batter according to the box instructions. Add the lemon zest and juice and vanilla and mix until just combined.

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.

Make the instant pudding by stirring the mix powder with cold milk. Chill in refrigerator while the cake is baking.

Clean and chop fresh pineapple, if using. Mash with a fork. Measure about 1 cup. Set aside.

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.

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.

While the cakes are cooling, whip the heavy cream with the powdered sugar until thickened to your liking.

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.

Chill in the refrigerator for at least one hour. Serve with icy homemade lemonade.

Inspired by Cakespy.