Short Description

A tropical dessert featuring moist cake infused with pineapple and topped with whipped cream and shredded coconut.

Why You’ll Love This Recipe

• Light, creamy, and packed with tropical flavors.
• Simple to prepare with a boxed cake mix as the base.
• Perfect for summer parties or any time you crave a tropical escape.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Yellow cake mix
• Crushed pineapple (with juice)
• Sweetened shredded coconut
• Instant vanilla pudding mix
• Milk
• Whipped topping

Directions

1. Bake the cake according to the box instructions in a 9×13-inch pan. Allow to cool completely.
2. Mix crushed pineapple (with juice) and half the coconut. Spread over the cake.
3. Whisk pudding mix and milk, then spread over the pineapple layer.
4. Top with whipped topping and sprinkle with remaining coconut.
5. Chill for at least 4 hours or overnight.

Servings and Timing

• Servings: 12 slices
• Prep Time: 10 minutes
• Cooking Time: 40 minutes
• Total Time: 50 minutes

Variations

• Add chopped nuts like pecans or almonds to the topping for extra crunch.
• Substitute vanilla pudding with coconut cream pudding for enhanced flavor.

Storage/Reheating

• Store in the refrigerator for up to 5 days.
• This dessert is served chilled and does not require reheating.

FAQs

1. Can I use fresh pineapple?

Yes, finely chop fresh pineapple and include its juice.

2. Can I make this dairy-free?

Use non-dairy whipped topping and almond or coconut milk for the pudding.

3. What’s the best way to garnish this cake?

Add maraschino cherries or toasted coconut for a festive look.

4. Can I use a different cake mix?

White or coconut-flavored cake mix also works well.

5. Can I freeze this cake?

While freezing isn’t ideal due to the whipped topping, you can freeze the base cake before adding layers.

6. How long does it need to chill?

Chill for at least 4 hours to allow the flavors to meld.

7. Can I add rum for a tropical twist?

Yes, add a tablespoon of rum to the pineapple layer for extra flair.

8. Can I make this ahead of time?

Yes, this cake can be made the day before serving.

9. Can I reduce the sweetness?

Use unsweetened coconut and reduce the amount of whipped topping if desired.

10. Can I add other fruits?

Yes, mango or diced peaches make great additions to the pineapple layer.

Conclusion

Pineapple coconut dream cake is a light, luscious dessert that brings tropical flavors to your table. Perfect for warm days or as a refreshing treat anytime.

Pineapple Coconut Dream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Tropical Pineapple Coconut Dream Cake—light, creamy, and bursting with the flavors of pineapple and coconut. Perfect for summer parties, holidays, or whenever you crave a tropical escap

---

Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, and water)
• 1 (20 oz) can crushed pineapple (with juice)
• 1 cup sweetened shredded coconut

For the Topping:

• 1 (3.4 oz) package instant vanilla pudding mix
• 1 cup cold milk
• 1 (8 oz) container whipped topping, thawed
• Additional shredded coconut for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

• Bake the Cake:
  • Prepare the yellow cake mix according to the package directions, using a 9×13-inch pan. Bake as directed and allow the cake to cool completely.
• Prepare the Pineapple Mixture:
  • In a medium bowl, combine the crushed pineapple (including juice) with ½ cup of the shredded coconut. Stir to mix.
• Infuse the Cake:
  • Using the back of a wooden spoon, poke holes evenly across the cooled cake. Pour the pineapple mixture over the cake, allowing it to seep into the holes for maximum flavor.
• Make the Pudding Layer:
  • In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Spread the pudding mixture evenly over the pineapple layer.
• Top with Whipped Topping:
  • Spread the thawed whipped topping over the pudding layer. Sprinkle the remaining shredded coconut generously over the top as garnish.
• Chill and Serve:
  • Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld. Slice and serve chilled.

---

Notes

• Custom Garnish: Toast the shredded coconut for a nutty, crunchy topping.
• Add Texture: Fold crushed pecans or chopped macadamia nuts into the pineapple mixture for extra texture.
• Storage Tips: Cover the cake with plastic wrap and store in the refrigerator for up to 5 days.
• Make-Ahead Friendly: This cake is even better the next day after the flavors have melded, making it perfect for prepping ahead for parties.