Pineapple Coconut Dream Cake

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A slice of Pineapple Coconut Dream Cake topped with coconut flakes and pineapple chunks.
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Pineapple Coconut Dream Cake

Pineapple Coconut Dream Cake is a delightful treat that brings a taste of the tropics right to your kitchen. This cake is not only easy to make, but it also combines the sweetness of pineapple and the richness of coconut to create a heavenly dessert that’s perfect for any occasion.

Why Make This Recipe

This recipe is a winner for many reasons. First, it requires simple ingredients that are easy to find. Second, it’s a crowd-pleaser, making it great for parties, BBQs, or family gatherings. Finally, the cake is light, fluffy, and refreshing, especially served cold, making it perfect for warm weather.

How to Make Pineapple Coconut Dream Cake

Ingredients:

  • 1 box yellow cake mix
  • 1 can (20 oz) crushed pineapple, with juice
  • 1 cup sweetened shredded coconut
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 container (8 oz) whipped topping, thawed

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a large mixing bowl, prepare the yellow cake mix according to the package instructions, but use the pineapple juice from the crushed pineapple instead of the water.
  3. Fold in the crushed pineapple (with juice) and 1/2 cup of shredded coconut into the cake batter.
  4. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool completely.
  6. While the cake is cooling, prepare the pudding mixture. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens.
  7. Once the cake has cooled, spread the pudding mixture evenly over the top.
  8. Top the pudding layer with the thawed whipped topping and sprinkle with the remaining shredded coconut.
  9. Refrigerate the cake for at least 2 hours, or until ready to serve.

How to Serve Pineapple Coconut Dream Cake

Serve Pineapple Coconut Dream Cake chilled for the best experience. You can cut it into squares and enjoy it as a light dessert. It pairs well with a dollop of whipped cream or a slice of fresh pineapple on top.

How to Store Pineapple Coconut Dream Cake

Store any leftover cake in an airtight container in the refrigerator. This cake is best enjoyed within 3-4 days, but it can last up to a week if stored properly.

Tips to Make Pineapple Coconut Dream Cake

  • Make sure to use the juice from the crushed pineapple to enhance the flavor of the cake.
  • For extra coconut flavor, toast some of the shredded coconut before adding it to the cake.
  • Allow the cake to chill for a longer time if you prefer a firmer texture.

Variation

You can add chopped nuts like walnuts or pecans to the batter for added texture. Additionally, feel free to switch the instant vanilla pudding for coconut cream pudding mix for an even more intense coconut flavor.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to puree it to achieve a similar consistency to crushed pineapple.

2. Can I freeze this cake?
Yes, you can freeze the cake, but it’s best to freeze it before adding the whipped topping. Wrap it tightly in plastic wrap and aluminum foil.

3. How long does it take to prepare this cake?
Preparation time is about 15 minutes, and baking time is around 25-30 minutes, plus chilling time of at least 2 hours.

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Pineapple Coconut Dream Cake

  • Author: olivia
  • Total Time: 135 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

A delightful treat combining the sweetness of pineapple and the richness of coconut, perfect for any occasion.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 can (20 oz) crushed pineapple, with juice
  • 1 cup sweetened shredded coconut
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 container (8 oz) whipped topping, thawed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a large mixing bowl, prepare the yellow cake mix according to the package instructions, using the pineapple juice from the crushed pineapple instead of water.
  3. Fold in the crushed pineapple (with juice) and 1/2 cup of shredded coconut into the cake batter.
  4. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool completely.
  6. While the cake is cooling, whisk together the instant vanilla pudding mix and cold milk until it thickens.
  7. Once the cake has cooled, spread the pudding mixture evenly over the top.
  8. Top with the thawed whipped topping and sprinkle with the remaining shredded coconut.
  9. Refrigerate for at least 2 hours, or until ready to serve.

Notes

For extra coconut flavor, toast some of the shredded coconut before adding it to the cake. Consider chilling longer for a firmer texture.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 51g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 25mg

Keywords: cake, dessert, pineapple, coconut, tropical, summer

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