Can I use fresh pineapple instead of canned in pineapple coconut dream cake?

Yes, you can use fresh pineapple, but it’s important to drain it thoroughly to prevent excess moisture that can make the cake soggy. Since fresh pineapple lacks the syrup found in canned varieties, you might want to add a little sugar or pineapple juice to maintain sweetness and moisture balance in the cake batter.

How should I store pineapple coconut dream cake to keep it fresh?

Store the cake in an airtight container in the refrigerator for up to 5 days to keep the frosting and fruit fresh. If you want to keep it longer, freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before assembling or serving.

What is the best way to tell when my pineapple coconut dream cake is fully baked?

The most reliable method is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid relying only on bake time since oven temperatures vary; always test to prevent under- or over-baking.

Can I prepare pineapple coconut dream cake ahead of time?

Yes, making the cake a day ahead can actually improve the flavor as the layers and frosting meld together. Refrigerate the assembled cake covered with plastic wrap. Bring it to room temperature before serving for the best texture and taste.

Is it possible to make pineapple coconut dream cake as cupcakes?

Yes, you can make cupcakes by filling lined cupcake tins about two-thirds full and baking them for 18-22 minutes. Adjust the amount of glaze or frosting accordingly to fit cupcake size. Cupcakes are a great option for portion control or parties.

Pineapple Coconut Dream Cake Recipe: Simple & Delicious Dessert

Name: Tropical Pineapple Coconut Dream Cake Recipe for a Simple, Delicious Dessert
Prep time: 5 h 15 min
Cook time: 30 min
Total time: 5 h 45 min
Cuisine: Tropical
Ingredients: 1 box yellow cake mix (preferably with pudding included); 1 can (20 oz) crushed pineapple with juice; 1 cup sweetened shredded coconut (half toasted, half untoasted); 1 package (3.4 oz) instant vanilla pudding mix; 1 cup cold whole milk (or pineapple juice as a substitute for richer tropical taste); 1 container (8 oz) whipped topping, thawed (preferably stabilized for lasting texture)

Description

🍍 Enjoy a moist and flavorful Pineapple Coconut Dream Cake, perfect for adding a tropical touch to your dessert table.
🥥 This layered cake combines pineapple and coconut with a creamy pudding topping, offering a deliciously simple treat for any occasion.

Ingredients

Scale

1 box yellow cake mix (preferably with pudding included)
1 can (20 oz) crushed pineapple with juice
1 cup sweetened shredded coconut (half toasted, half untoasted)
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold whole milk (or pineapple juice as a substitute for richer tropical taste)
1 container (8 oz) whipped topping, thawed (preferably stabilized for lasting texture)

Instructions

1. Preheat oven to 350°F (175°C). Prepare cake mix according to package instructions, replacing half the water with pineapple juice from the crushed pineapple. Fold in sweetened shredded coconut.
2. Pour the batter into a greased 9×13-inch baking dish and bake for 25-30 minutes until a toothpick inserted comes out clean.
3. Allow the cake to cool completely in the pan for 1-2 hours at room temperature.
4. Drain the crushed pineapple well, reserving a few tablespoons of juice.
5. Spread the drained crushed pineapple evenly over the cooled cake and optionally drizzle some reserved pineapple juice to boost moisture.
6. Whisk the instant vanilla pudding mix with cold milk until smooth and slightly thickened (about 2 minutes), then pour over the pineapple layer.
7. Refrigerate for 15-20 minutes to let the pudding set.
8. Spread the thawed whipped topping evenly over the pudding layer.
9. Sprinkle the remaining shredded coconut on top (toasted half gives a richer flavor).
10. Chill the cake for at least 4 hours or preferably overnight for the best texture and flavor.

Notes

🥥 Toast shredded coconut in a dry skillet over medium heat, stirring constantly, until golden to enhance flavor without burning.
🔪 Chill the knife under cold water and dry it before slicing to prevent topping smearing.
🌞 Resting the cake overnight improves flavor and texture.

Prep Time: 15 minutes
Cooling and chilling time: 5 hours
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28 g
Sodium: 320 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: Pineapple, Coconut, Dream Cake, Tropical Dessert