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
Scale
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
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.
