If you’re searching for a dessert that tastes like a slice of paradise, this Pineapple Coconut Dream Cake is the answer. With its moist, tender crumb, bursts of pineapple flavor, creamy frosting, and a crunchy coconut topping, this cake brings tropical sweetness right to your table. Best of all, it’s simple to make and impressive enough for any occasion.
Pineapple Coconut Dream Cake
Ingredients
For the Cake
| Ingredient | Quantity |
|---|---|
| Yellow or white cake mix (box) | 1 (15.25 oz) |
| Instant vanilla pudding mix (small box) | 1 (3.4 oz) |
| Water | 1 cup |
| Vegetable oil (or melted butter) | ½ cup |
| Large eggs | 4 |
| Crushed pineapple, undrained (can) | 1 (8 oz) |
| Coconut extract | 1 tsp (optional but recommended) |
For the Frosting
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup |
| Powdered sugar | 16 oz |
| Vanilla extract | 1 tsp |
| Heavy cream (or milk) | 1–2 tbsp |
| Coconut extract | 1 tsp (optional) |
For the Topping
| Ingredient | Quantity |
|---|---|
| Shredded coconut, lightly toasted | 1 cup |
| Extra crushed pineapple | Optional, for garnish |
Instructions
- Preheat and Prep: Heat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment for easy removal. Toast the shredded coconut in a dry skillet over medium heat for 3–5 minutes, stirring often until golden brown. Set aside to cool.
- Make the Cake Batter: In a large mixing bowl, combine cake mix, pudding mix, water, oil, eggs, crushed pineapple with juice, and coconut extract. Beat for 2–3 minutes until smooth and well blended.
- Bake the Cake: Pour batter into the prepared pan, spreading evenly. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
- Prepare the Frosting: Beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed, then increase speed to high. Add vanilla, coconut extract, and cream (or milk) until the frosting is light and fluffy. Adjust consistency if needed.
- Assemble and Decorate: Spread frosting over the cooled cake. Sprinkle with toasted coconut and press lightly to help it stick. Garnish with caramel drizzle or extra pineapple if desired.
- Slice and Serve: Cut into squares and enjoy chilled or at room temperature.
Serving Suggestions
- Pair with coffee or tea for a cozy treat.
- Add fresh pineapple, berries, or ice cream for extra indulgence.
- Make cupcakes by baking in a muffin tin (18–22 minutes).
Pro Tips for Success
- Don’t drain the pineapple—the juice adds essential flavor and moisture.
- Toast the coconut for a richer, nuttier taste and beautiful color.
- Adjust frosting sweetness by balancing powdered sugar to taste.
- Freeze unfrosted cake layers for up to 1 month, thawing before decorating.
This Pineapple Coconut Dream Cake is light, tropical, and irresistible—perfect for birthdays, holidays, or anytime you want a taste of sunshine.
