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
Scale
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
