Description
🍍 Experience the sweet and juicy tropical delight of Pineapple Coconut Dream Cake that blends luscious pineapple and creamy coconut for a perfect summer treat.
🥥 Enjoy the moist, flavorful layers of cake combined with a smooth vanilla pudding and whipped topping that create an indulgent yet refreshing dessert.
Ingredients
1 box yellow cake mix (about 15.25 oz), preferably one with pudding in the mix for extra moisture
1 can (20 oz) crushed pineapple, including juice (reserve juice for the batter and drizzling)
1 cup sweetened shredded coconut (toast half for garnish)
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold whole milk (or substitute with full-fat coconut milk for richer tropical flavor)
1 container (8 oz) whipped topping, thawed
Optional: 2 tablespoons unsalted butter (for pineapple glaze or variations)
Optional for garnish or flavor: maraschino cherries, fresh pineapple slices, rum or rum extract, and toasted macadamia nuts
Instructions
1. Preheat the oven to 350°F (175°C). Prepare the yellow cake batter according to package instructions, replacing half the water with pineapple juice from the canned pineapple. Pour batter into a greased 9×13-inch pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cake cool completely in the pan for 1-2 hours until it reaches room temperature.
3. Drain the remaining pineapple juice, reserving a few tablespoons. Spread the crushed pineapple evenly over the cooled cake. Optionally drizzle some reserved juice over the top for extra moisture.
4. In a mixing bowl, whisk the instant vanilla pudding mix with cold milk (or coconut milk) until smooth and slightly thickened, about 2 minutes.
5. Pour the pudding mixture over the pineapple layer on the cake. Refrigerate for 15-20 minutes until the pudding layer sets.
6. Spread whipped topping evenly over the set pudding layer.
7. Sprinkle toasted and untoasted shredded coconut over the top. Toast coconut in a dry pan over medium heat, stirring constantly to avoid burning, to enhance nutty flavor.
8. Refrigerate the cake for at least 4 hours, preferably overnight, to let flavors meld and layers set fully before serving.
Notes
🌟 Chill a sharp knife in cold water before slicing the cake for clean, neat slices.
🥥 Substitute regular milk with coconut milk in both batter and pudding layers to boost tropical flavor.
🍹 Add a splash of dark rum or rum extract for an adult variation with a subtle kick.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Pineapple Cake, Coconut Dessert, Tropical Cake, Dream Cake