If you’re on the hunt for a show-stopping treat that tastes like a beach vacation on a plate, look no further than Pineapple Coconut Dream Cake. This dreamy dessert layers moist yellow cake with bursts of juicy pineapple, pillowy vanilla pudding–whipped cream frosting, and a shower of toasted coconut. Every slice offers the irresistible combination of sweet, tangy, and creamy with a whisper of the tropics. Whether you’re baking for a summer celebration or just want to whisk your tastebuds away to paradise, this is the cake you’ll want to make again and again!
Ingredients You’ll Need
One of the best things about this Pineapple Coconut Dream Cake is how it transforms simple, pantry-friendly ingredients into a lush dessert with minimal fuss. Each component brings something special, whether it’s tenderness, tropical flavor, or a cloud-like finish. Here’s what you’ll need and why:
- Yellow cake mix: Your shortcut to a perfectly fluffy, golden vanilla base every single time.
- Vegetable oil: Ensures the cake stays moist and tender after baking.
- Large eggs: Add richness and help bind the cake together for a stable, sliceable result.
- Crushed pineapple with juice: Infuses every bite with juicy, tropical sweetness—don’t skip the juice!
- Instant vanilla pudding mix: The secret to the silky, flavorful frosting that sets this cake apart.
- Whole milk: Makes the pudding irresistibly creamy; try coconut milk for a fun twist.
- Heavy whipping cream: Whipped for a cloud-like texture and decadent flavor in the frosting.
- Powdered sugar: Lightly sweetens the whipped cream without making it heavy.
- Vanilla extract: A dash brings deep, comforting aroma and flavor to the frosting.
- Shredded sweetened coconut, toasted: Adds a crunchy, nutty finish and irresistible tropical vibes.
- Crushed pineapple, drained: Folds into the frosting for extra bursts of juicy goodness.
- Maraschino cherries (optional): The cherry on top, literally—classic, fun, and pretty!
How to Make Pineapple Coconut Dream Cake
Step 1: Prepare and Preheat
Start by setting the stage for cake-making success! Preheat your oven to 350°F so it reaches the perfect temperature while you’re prepping. Grease and flour two 9-inch round cake pans—this step is vital for ensuring your cakes release easily once baked, keeping those layers pristine and picture-perfect.
Step 2: Make the Cake Batter
In a large mixing bowl, follow the instructions on your yellow cake mix, but with a juicy twist: replace about 1 cup of the liquid called for with your crushed pineapple plus its juice. This simple swap adds unbelievable moisture and bright pineapple flavor. Mix in the eggs and oil as directed until your batter is smooth, vibrant, and ready to bake.
Step 3: Bake the Cake Layers
Divide your fruity batter evenly between the two prepared cake pans. Pop them in the oven for 25 to 30 minutes—your kitchen will smell like a tropical paradise! Check for doneness with a toothpick; when it comes out clean, the cakes are ready. Transfer to a wire rack and let them cool completely. Patience here pays off for perfect assembly.
Step 4: Make the Pineapple Pudding Filling
While those cake layers cool, whisk together the instant vanilla pudding mix and cold whole milk in a medium bowl. The pudding will thicken in just a few minutes. Fold in the well-drained crushed pineapple, ensuring every bite pops with juicy fruit. This step really embeds that fresh pineapple flavor in the frosting.
Step 5: Whip the Dreamy Frosting
Grab a separate bowl and whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Think billowy, glossy clouds! Gently fold this whipped cream into your pineapple pudding mixture to create the most ethereal, lush frosting you can imagine—it’s truly the signature of any Pineapple Coconut Dream Cake.
Step 6: Assemble the Cake
Place one cake layer on your serving plate. Slather with a generous mound of your freshly made frosting, letting it spill a little over the edge for that homemade charm. Place the second cake layer on top, then coat the entire cake with the remaining frosting, smoothing the sides and top as you go. Think snowy, tropical peaks!
Step 7: Top with Toasted Coconut and Cherries
Sprinkle the entire surface with toasted, sweetened coconut so it looks like a sandy island beach. If you’re feeling playful, nestle a few maraschino cherries on top for vintage dessert vibes. Chill your masterpiece in the fridge for at least two hours—this helps the flavors meld and the cake set beautifully for slicing.
How to Serve Pineapple Coconut Dream Cake
Garnishes
Bring your Pineapple Coconut Dream Cake to life with a fresh flutter of golden toasted coconut across the top and sides. For a touch of whimsy or a retro look, place maraschino cherries in the center or around the perimeter. A few edible flowers or thin wedges of fresh pineapple also look gorgeous and add to that tropical wow factor!
Side Dishes
This dreamy cake shines all on its own, but if you want to create a full tropical dessert spread, consider serving it with a side of fresh fruit salad, a splash of coconut ice cream, or even a tangy passion fruit coulis. Light accompaniments will balance the cake’s creamy richness and add a burst of color to your table.
Creative Ways to Present
Transform your Pineapple Coconut Dream Cake into cupcakes for a picnic, or cut it into squares for easy party servings. For a dramatic effect, serve slices with a drizzle of warm pineapple sauce or a sprinkle of lime zest. You can even get fancy and layer individual trifles using cake cubes, extra pudding, and coconut—perfect for picnics or showers!
Make Ahead and Storage
Storing Leftovers
To keep your Pineapple Coconut Dream Cake tasting fresh, cover it loosely with plastic wrap or place in an airtight container, then refrigerate. The cake holds beautifully for up to three days, and you’ll be pleased to find the flavors deepen overnight, especially if you make it a day ahead.
Freezing
If you’d like to enjoy this treat even longer, you can freeze individual slices of the cake. Wrap each piece well in plastic wrap, then foil, and store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before serving for best texture.
Reheating
No need to reheat this chilled beauty—Pineapple Coconut Dream Cake is served straight from the fridge for that refreshing, creamy bite! If you prefer a softer texture, let your slice sit at room temperature for about ten minutes before enjoying.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use finely chopped fresh pineapple in place of canned, but be sure to use any juice that collects for the cake batter. You may want to pulse fresh pineapple in a food processor to achieve the crushed texture.
Can I make Pineapple Coconut Dream Cake gluten free?
Absolutely! Just choose your favorite gluten-free yellow cake mix and double-check that your pudding mix is gluten free. Everything else in the recipe is naturally free of gluten.
How do I toast coconut for the topping?
Spread your shredded sweetened coconut evenly on a baking sheet and bake at 350°F for 5 to 8 minutes, stirring halfway through. Watch closely, as coconut browns quickly. Let it cool before topping the cake.
Can I assemble this cake in advance?
This cake actually gets better as it chills! You can assemble Pineapple Coconut Dream Cake a day before serving—just cover tightly and refrigerate. The flavors will blend beautifully and the cake will slice cleanly.
What’s the best way to slice this cake cleanly?
Use a sharp, non-serrated knife dipped in hot water and wiped dry between cuts. This prevents the frosting from sticking and helps you serve picture-perfect slices of your dreamy creation!
Final Thoughts
If you’re looking for a reason to treat yourself or your loved ones, Pineapple Coconut Dream Cake is the answer. With its cheerful flavors and luscious layers, this cake always turns dessert into a celebration. Go ahead—give it a try and let the taste of sunshine brighten your table!
Print
Pineapple Coconut Dream Cake Recipe
- Total Time: 2 hours 50 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Coconut Dream Cake, a luscious dessert that combines moist pineapple-infused cake layers with a creamy coconut frosting. Topped with toasted coconut and optional cherries, this cake is a delightful treat for any occasion.
Ingredients
Cake:
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup crushed pineapple with juice
Frosting:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup whole milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- 1/2 cup crushed pineapple, drained
- Maraschino cherries for garnish (optional)
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- Make the cake: Prepare the cake mix in a large bowl, substituting 1 cup of liquid with crushed pineapple and juice. Divide batter between pans and bake for 25-30 minutes. Cool cakes on a wire rack.
- Prepare the frosting: Whisk pudding mix and milk until thickened. Fold in drained pineapple. Whip cream, sugar, and vanilla until stiff peaks form. Fold whipped cream into pudding mixture.
- Assemble the cake: Place one cake layer on a plate, spread with frosting. Add second layer and cover entire cake with remaining frosting. Sprinkle with toasted coconut and garnish with cherries if desired. Chill for at least 2 hours before serving.
Notes
- You can make this cake a day ahead for enhanced flavors.
- For extra coconut flavor, use coconut milk in the pudding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36 g
- Sodium: 410 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
