Get ready to fall in love with a slice of pure tropical heaven! The Pineapple and Coconut Dream Cake is the ultimate crowd-pleaser, bursting with juicy pineapple, creamy coconut, and just the right touch of tang from luscious cream cheese. Each forkful is a delightful escape, offering the sunshiney sweetness and comforting richness you crave in a truly unforgettable dessert. Whether you’re looking for an easy treat to impress at gatherings or simply want to treat yourself to something special, this cake is about to become your new go-to favorite.
Ingredients You’ll Need
Every ingredient in this Pineapple and Coconut Dream Cake works hard to deliver that perfect mix of tropical flavors and irresistible textures. With just a handful of pantry staples and a few island-inspired twists, you’ll watch ordinary ingredients transform into a decadent, crowd-pleasing dessert.
- Yellow Cake Mix: Cuts down on prep time and delivers a reliable, fluffy base that soaks up all the pineapple goodness.
- Vegetable Oil: Keeps the cake ultra-moist and tender without overpowering the other flavors.
- Large Eggs: Binds everything together and adds structure for that perfect slice.
- Crushed Pineapple (with juice): The real tropical star, bringing bursts of juicy sweetness and moisture throughout the cake.
- Granulated Sugar: Enhances the pineapple’s natural sweetness and helps thicken the fruity topping.
- Vanilla Extract: Lends warm, aromatic notes that tie all the flavors together.
- Cream Cheese (softened): Provides a tangy, creamy frosting base that balances the sweetness of the cake.
- Whipped Topping (thawed): Lightens up the frosting and makes it irresistibly fluffy—almost like a tropical cloud!
- Powdered Sugar: Blends effortlessly into the frosting, adding smooth sweetness and a touch of silkiness.
- Shredded Sweetened Coconut: Gives that classic coconut flavor and a lovely chewy texture on top.
- Chopped Toasted Pecans (optional): Offers a hint of crunch and toasty richness that takes each bite to the next level.
How to Make Pineapple and Coconut Dream Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C) and giving your 9×13-inch pan a good greasing. This ensures the Pineapple and Coconut Dream Cake releases easily and bakes up beautifully golden all around.
Step 2: Mix the Cake Batter
In a large bowl, combine the yellow cake mix, eggs, and oil. Stir in half of the crushed pineapple—with all its lovely juice—for a batter that already smells like a vacation. Mix until you have a smooth, deliciously tropical base, then pour it into your prepared pan.
Step 3: Bake to Perfection
Slide the pan into your preheated oven and bake for 30 to 35 minutes. Your kitchen will fill with the sweetest scent as the Pineapple and Coconut Dream Cake rises to golden perfection. Check doneness by inserting a toothpick in the center—it should come out clean and crumb-free.
Step 4: Make the Pineapple Topping
While your cake bakes, grab a saucepan and combine the remaining crushed pineapple, granulated sugar, and vanilla extract. Set it over medium heat and let it simmer for 5 to 7 minutes. The mixture will thicken slightly, creating a juicy pineapple syrup that’s pure magic.
Step 5: Soak the Cake with Pineapple
As soon as the cake comes out of the oven, poke it all over with a fork or skewer so every bite gets a lovely dose of pineapple syrup. Pour the warm mixture evenly over the cake, letting it soak in and infuse every crumb with juicy flavor. Allow the cake to cool completely—patience is your friend here!
Step 6: Whip Up the Dreamy Frosting
In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Fold in the fluffy whipped topping, creating a frosting so light you’ll be tempted to eat it by the spoonful. Once the cake is cool, gently spread this creamy layer all over the top.
Step 7: Add the Finishing Touches
Top the frosted cake generously with shredded coconut for extra sweetness and chew. If you love a little crunch, sprinkle over some chopped toasted pecans. Chill the whole thing for at least 2 hours before serving—this is what sets the flavors and creates that dreamy, scoop-able texture.
How to Serve Pineapple and Coconut Dream Cake
Pineapple and Coconut Dream Cake Garnishes
To make your cake extra special, feel free to pile on even more shredded coconut right before serving or scatter a few pineapple tidbits for added color. A sprig of fresh mint also brings a lovely pop of green that hints at summertime freshness. If you really want to wow your guests, an extra drizzle of pineapple juice on each plate looks gorgeous and tastes divine.
Side Dishes
Because Pineapple and Coconut Dream Cake is packed with tropical richness, it’s wonderful served with lighter accompaniments. Think a bowl of juicy sliced mango, fresh strawberries, or even a chilled fruit salad. For a party, you could pair this cake with tall glasses of iced tea or pineapple lemonade to keep the theme going without upstaging the star of the show.
Creative Ways to Present
This cake’s poke-and-soak style means it’s ideal for potlucks and parties, but don’t be afraid to get playful! Cut it into small squares and serve as bite-sized dessert shooters in mini cups with a dollop of whipped topping and a sprinkle of toasted coconut. Or, get fancy and layer slices in clear parfait glasses with extra crushed pineapple for a showstopping trifle effect.
Make Ahead and Storage
Storing Leftovers
Pineapple and Coconut Dream Cake actually gets even better as it rests—the flavors continue to meld and the cake stays marvelously moist. Just cover the pan tightly with plastic wrap or transfer slices to an airtight container. Refrigerate any leftovers and enjoy within 3 to 4 days for best taste and texture.
Freezing
If you want to save some for later, you can absolutely freeze this dessert. After chilling and slicing, wrap individual pieces in plastic, then foil, and stash them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Just be sure to thaw overnight in the fridge before serving.
Reheating
This dreamy cake is designed to be enjoyed cold or at room temperature, so there’s really no need to reheat. If you’ve frozen it, let the slices thaw in the refrigerator overnight and serve chilled—the flavors will be just as vibrant and the texture perfectly creamy.
FAQs
Can I use a different cake mix flavor?
Absolutely! White or pineapple cake mix both work beautifully and will give you a slightly different spin on the classic. Each option still pairs perfectly with the pineapple and coconut topping.
Can I make Pineapple and Coconut Dream Cake gluten-free?
Yes! Simply use your favorite gluten-free yellow cake mix instead of the regular one. All the remaining ingredients are naturally gluten-free, so you won’t miss out on any flavor.
Do I have to include the pecans?
No, the toasted pecans are totally optional. If you have a nut allergy or just prefer your cake nut-free, skip them—the Pineapple and Coconut Dream Cake is just as delicious with only coconut on top.
Is there a substitute for whipped topping?
If you prefer to avoid store-bought whipped topping, you can make your own whipped cream from heavy cream and a bit of powdered sugar. Just whip until stiff peaks form and use in place of the tubbed topping.
Can Pineapple and Coconut Dream Cake be made ahead of time?
Yes! In fact, it tastes even better if you make it a day ahead. The chilling time really allows the flavors to deepen and the cake to become extra moist and irresistible.
Final Thoughts
If you’re craving a taste of the tropics or simply want a dessert that brings pure joy to the table, Pineapple and Coconut Dream Cake is the answer. With every bite bursting with sunshine and sweetness, it’s a treat worth sharing—and one you’ll be asked to make again and again. Give it a try, and prepare for rave reviews!
Print
Pineapple and Coconut Dream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple and Coconut Dream Cake. A moist yellow cake topped with a creamy pineapple filling, whipped topping, and toasted coconut – a slice of paradise!
Ingredients
Cake:
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (20-ounce) can crushed pineapple (with juice)
Pineapple Topping:
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese (softened)
- 1 (8-ounce) tub whipped topping (thawed)
- 1/2 cup powdered sugar
- 1 cup shredded sweetened coconut
- 1/4 cup chopped toasted pecans (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare cake: Mix yellow cake mix, oil, eggs, and half of the crushed pineapple. Pour into the pan and bake for 30–35 minutes.
- Make pineapple topping: Cook remaining pineapple, sugar, and vanilla until thickened. Pour over the baked cake and let cool.
- Prepare topping: Beat cream cheese with powdered sugar, fold in whipped topping, and spread over the cake. Top with coconut and pecans.
- Chill: Chill the cake for at least 2 hours before serving.
Notes
- This cake tastes even better the next day as the flavors meld.
- For extra coconut flavor, toast the shredded coconut before adding it on top.
- Substitute yellow cake mix with white or pineapple cake mix for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
