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
Scale
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
