Imagine a dessert so lusciously tropical, so joyfully sweet, it instantly transports you to a sun-soaked paradise—this, my friend, is the Pineapple Coconut Dream Cake. Fluffy yellow cake is soaked in a coconut-pineapple elixir, crowned with a pillowy whipped coconut topping, and sprinkled with a snowy shower of shredded coconut. Every bite swirls together flavors reminiscent of a piña colada, making it the ultimate treat for special celebrations or whenever you need a sunny escape.
Ingredients You’ll Need
The magic of Pineapple Coconut Dream Cake comes from its handful of pantry-friendly ingredients, each thoughtfully chosen to create that melt-in-your-mouth texture and irresistible flavor. Let’s take a closer look at what you’ll need and why it matters for the finished cake.
- Yellow cake mix (1 box, 15.25 oz): The foundation of the cake, providing a soft, moist crumb that holds all the tropical flavors together.
- Crushed pineapple with juice (1 cup): Adds fresh, bright pineapple flavor and natural sweetness, while the juice ensures a super-moist cake.
- Vegetable oil (1/2 cup): Helps keep the cake light and plush, never dry or crumbly.
- Large eggs (3): Bind the batter and add richness for an extra-tender texture.
- Vanilla extract (1 teaspoon): Rounds out the flavors and enhances all the tropical notes.
- Sweetened condensed milk (1 can, 14 oz): Adds caramelized sweetness and soaks into the poke holes for irresistibly gooey bites.
- Cream of coconut (1 can, 15 oz): Intensifies the coconut flavor and gives the cake its dreamy, vacation-worthy taste.
- Whipped topping (1 container, 8 oz, thawed): Creates the cloudlike, cool layer atop the cake.
- Shredded sweetened coconut (1/2 cup plus extra for topping): For texture, flavor, and decorative flair.
- Crushed pineapple (1/2 cup, drained): Mixes into the topping for pops of fresh pineapple flavor in every forkful.
How to Make Pineapple Coconut Dream Cake
Step 1: Prep and Preheat
Start by setting your oven to 350°F and greasing a 9×13-inch baking pan. This ensures your Pineapple Coconut Dream Cake releases easily, with golden edges and a perfect base ready for all those coconutty layers.
Step 2: Mix the Batter
In a big bowl, combine the yellow cake mix, crushed pineapple (with its juice), vegetable oil, eggs, and vanilla extract. Blend everything together until the batter is smooth—don’t overmix, just make sure it’s fully combined and silky. The pineapple and its juice create a uniquely tender crumb that will stay moist even after chilling.
Step 3: Bake
Pour that lovely tropical-scented batter into your prepared pan and slide it into the oven. Bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool for about 10 minutes once it’s out of the oven—just enough time to set, but still warm enough to soak up all the goodness that’s coming next.
Step 4: Poke and Soak
Using the handle of a wooden spoon, poke holes all over the top of the warm cake. In a small bowl, whisk together the sweetened condensed milk and cream of coconut until smooth—this is the secret sauce that gives Pineapple Coconut Dream Cake its signature moistness. Slowly pour the mixture evenly over the cake, making sure it seeps deep into every hole for maximum flavor and gooey texture.
Step 5: Chill It Out
Let the cake cool completely at room temperature, then transfer it to the refrigerator and chill for at least an hour (overnight is even better). This step locks in all the tropical flavors and ensures every bite is deliciously refreshing.
Step 6: Make the Topping
In a medium bowl, gently fold together the thawed whipped topping, 1/2 cup shredded coconut, and 1/2 cup drained crushed pineapple. This creamy fruit-flecked topping is what makes Pineapple Coconut Dream Cake simply unforgettable.
Step 7: Frost and Finish
Spread the coconut-pineapple whipped topping generously over your chilled cake. Finish with a flourish of extra shredded sweetened coconut for that iconic snowy look. Keep the cake refrigerated until you’re ready to serve—if you can resist digging in right away!
How to Serve Pineapple Coconut Dream Cake
Garnishes
Dress up your Pineapple Coconut Dream Cake with a sprinkle of toasted coconut for added crunch, a few fresh pineapple rings, or even maraschino cherries for a cheerful pop of color. These little extras make each slice look like it came straight from a tropical bakery.
Side Dishes
Serve alongside an icy scoop of coconut sorbet or a platter of fresh tropical fruit like berries, mango, or kiwi. A cup of strong coffee or a splash of pineapple juice makes this dessert taste even more like vacation on a plate.
Creative Ways to Present
Cut the Pineapple Coconut Dream Cake into small cubes and layer them in parfait glasses with extra whipped topping and fruit for an elegant trifle. Or, bake the cake in cupcake form for perfect single-serve treats—just drizzle and frost as directed.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Pineapple Coconut Dream Cake tightly with plastic wrap or a lid and store in the refrigerator. It’ll keep fresh and delicious for up to 4 days—the flavors deepen and mellow as it sits, making leftovers even more tempting.
Freezing
You can freeze slices of the cake (without the whipped topping) for up to 2 months. Wrap pieces individually in plastic wrap and aluminum foil, thaw overnight in the fridge, then add the topping and coconut before serving.
Reheating
This is one dessert that’s best enjoyed cold or at room temperature. No need to reheat—just slice, serve, and savor that cool, creamy bite straight from the fridge.
FAQs
Can I use a homemade cake base instead of the box mix?
Absolutely! Feel free to swap in your favorite scratch-made yellow cake recipe. Just be sure to keep the pineapple and juice for that authentic tropical moisture and taste.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut is sweetened and much thicker than coconut milk. It’s the key to rich coconut flavor and a creamy texture—the secret behind that perfect Pineapple Coconut Dream Cake soak.
Can I toast the coconut for topping?
Yes, and I highly recommend it! Toasted coconut adds irresistible crunch and brings out the nutty, buttery notes that pair beautifully with the pineapple and cream. Just watch closely to prevent burning.
Is there a nondairy version?
You can use nondairy whipped topping, a plant-based cake mix, and swap cream of coconut (check ingredients) to make Pineapple Coconut Dream Cake vegan-friendly. Just double-check all labels for hidden dairy.
How far ahead can I make this cake?
The cake can be made a day in advance and is actually better after an overnight chill. Just add the topping the day you plan to serve for the freshest flavor and appearance.
Final Thoughts
If you’re looking for a dessert that tastes like pure tropical sunshine, you have to try this Pineapple Coconut Dream Cake. It’s unfussy, crowd-pleasing, and completely addictive—one slice might not be enough, and you’ll love how it brings a vacation vibe to any gathering!
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Pineapple Coconut Dream Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Coconut Dream Cake that’s moist, creamy, and bursting with fruity goodness. A perfect dessert for any occasion!
Ingredients
Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 cup crushed pineapple with juice
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Topping:
- 1 (14-ounce) can sweetened condensed milk
- 1 (15-ounce) can cream of coconut
- 1 (8-ounce) container whipped topping (thawed)
- 1/2 cup shredded sweetened coconut (plus extra for topping)
- 1/2 cup crushed pineapple (drained)
Instructions
- Preheat the oven: Preheat to 350°F and grease a 9×13-inch pan.
- Mix the cake: Combine cake mix, pineapple, oil, eggs, and vanilla. Pour into pan and bake for 30–35 minutes.
- Make holes: Cool cake, then poke holes on top.
- Prepare topping: Combine condensed milk and cream of coconut. Pour over cake and let cool. Refrigerate for 1 hour.
- Add coconut topping: Fold coconut and pineapple into whipped topping. Spread over cake and refrigerate until serving.
Notes
- This cake tastes even better the next day after chilling overnight.
- For extra texture, toast the coconut before sprinkling on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
