Pineapple Coconut Pudding!

Valentine's Day Dessert #4

Do you ever have leftover cake sitting around the house you don't know what to do with it? Although this is not often for some, this is a weekly problem at THE GOOD SCONE house! My heart breaks every time I throw away a perfectly delicious cake with only one slice missing! But what's a girl to do when your leftover cake is too dry to serve?? Well, we have a solution and this solution is called... BREAD PUDDING ;)
Our recipe isn't necessarily a "bread" pudding as we are not using leftover bread. However, we mimic the original recipe by using leftover cake in place of bread!  
This Pineapple Coconut Pudding is decadent, sophisticated, easy-to-make, and will wow your guests/loved ones - A perfect treat for "V-Day!"


  • 8 to 10 individual ramekins (*If you do not have individual ramekins, you can make this recipe in a non-stick 9"x13" pan)
  • Pastry Brush or non-stick cooking spray


  • Leftover (at least 2 days old) vanilla cake made from our Vanilla Cake Mix (*diced into 1-inch cubes)
  • 2 cup shredded coconut flakes (you can use sweetened or unsweetened)
  • 1-3/4 cups unsweetened coconut milk
  • Coconut oil for brushing the inside of ceramic ramekins (*non-stick spray works too)
  • 1 - 20 ounce can of crushed pineapple, drained
  • 1-1/4 cup brown sugar (*this is approximate, see exact measurement below)

For the Coconut Caramel Sauce (*Optional):

  • 3 cups unsweetened coconut milk
  • 1 cup (packed) brown sugar
  • Pinch of salt


1.    Heat oven to 350°F. Remove any frosting from leftover vanilla cake. Once frosting is removed, dice cake into 1-inch cubes and add to a large bowl. Next, add the shredded coconut flakes and coconut milk into the bowl. Toss gently until the cake cubes are fully coated in coconut milk and flakes (it's okay if the cubes break, but try to avoid an entire crumb mixture). Set bowl aside.

2.  Take your individual ramekins or *9" x 12" pan and coat the inside surfaces with coconut oil or *non-stick spray. If using coconut oil, use a pastry brush to coat the inside or the ramekins (not too much, but enough to prevent sticking).

3. Add *2 heaping tablespoons of brown sugar into the bottom of each ramekin, or *1-1/3 cup brown sugar to the bottom of a 9"x 12" pan. Next, drain the can of crushed pineapple and add 2 Tablespoons to each ramekin. *If using a pan, evenly spread the crushed pineapple over the brown sugar. 

4. Lastly, individually spoon the cake/pudding mixture into each ramekin. Continue to add and press the mixture to the very tops of the ramekins. *If using a pan, follow the same method. Place the individual ramekins on a cookie sheet and BAKE at 350°F for 25 minutes. *If using a pan, bake for 25 to 30 minutes (until the top is lightly golden). Once finished baking, use a knife or mini spatula to "cut" around the edges of ramekins or pan to loosen the pudding or prevent sticking. Immediately remove the pudding by placing a heatproof serving plate upside down over the ramekins or pan; turn plate and ramekins/pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over the pineapple and pudding. Slowly lift and remove ramekin/pan. Serve warm and top with our delicious caramel sauce, if you feel so inclined ;)

*FOR THE COCONUT CARAMEL SAUCE: Whisk the coconut milk, brown sugar, and salt in a large skillet over medium heat until sugar dissolves. Increase the heat to medium-high and boil for 3 to 4 minutes (stirring occasionally). Turn off heat and let the caramel sauce cool (approx. 20 minutes), and pour over your coconut pudding once ready to eat!