The Pineapple Coconut Dream Cake is a light and refreshing dessert that captures the tropical flavors of pineapple and coconut in every bite. With its moist cake base, creamy pudding layer, and fluffy whipped topping, this cake is perfect for warm weather gatherings, potlucks, or when you’re craving a taste of the tropics.
Why You Will Love Pineapple Coconut Dream Cake
- Tropical Flavor: Sweet pineapple and coconut combine to create a delightful, summery taste.
- Easy to Make: Using a boxed cake mix saves time without compromising on flavor.
- Make-Ahead Friendly: This cake tastes even better after chilling, making it perfect for preparing in advance.
- Light and Creamy: The pudding and whipped topping layers keep the cake airy and satisfying.
Ingredients Notes
- 1 box yellow cake mix – forms the base of the dessert.
- 1 can (20 oz) crushed pineapple, with juice – provides sweetness and a fruity burst.
- 1 cup sweetened shredded coconut – adds tropical flair and texture.
- 1 package (3.4 oz) instant vanilla pudding mix – creates a creamy layer.
- 1 cup cold milk – for mixing the pudding.
- 1 container (8 oz) whipped topping, thawed – gives the cake a light and fluffy finish.
How to Make Pineapple Coconut Dream Cake
Step 1: Bake the Cake
Prepare the yellow cake mix according to the package instructions, baking it in a 9×13-inch pan. Let the cake cool completely after baking.
Step 2: Make the Pineapple Coconut Mixture
In a bowl, mix the crushed pineapple (including its juice) with half of the shredded coconut.
Step 3: Poke Holes in the Cake
Using the back of a wooden spoon, poke holes evenly across the cooled cake. Pour the pineapple and coconut mixture over the cake, ensuring the liquid soaks into the holes.
Step 4: Prepare the Pudding Layer
In a separate bowl, whisk the instant vanilla pudding mix with cold milk until smooth and thickened. Spread the pudding evenly over the cake.
Step 5: Add the Whipped Topping
Spread the whipped topping over the pudding layer. Sprinkle the remaining shredded coconut over the top for a decorative and flavorful finish.
Step 6: Chill the Cake
Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
Serving and Storage Tips
Serve this cake chilled for the best texture and flavor. Garnish with extra pineapple chunks or toasted coconut for a special touch. Store leftovers in the refrigerator in an airtight container for up to 3 days.
Variations
- Toasted Coconut: Toast the shredded coconut for added flavor and a slight crunch.
- Piña Colada Twist: Add a splash of rum extract to the pineapple mixture for a mocktail-inspired dessert.
- Tropical Additions: Sprinkle chopped macadamia nuts or diced mango on top for extra tropical flair.
- Coconut Cream Cake: Swap the vanilla pudding mix for coconut cream pudding for an even more coconut-forward flavor.
Helpful Notes
- Ensure the cake is completely cooled before adding the pineapple mixture to prevent it from becoming too soggy.
- Use the back of a spoon or a skewer to poke holes large enough to absorb the pineapple mixture effectively.
- Thaw the whipped topping in the refrigerator overnight for easy spreading.
Tips from Well-Known Chefs
Ina Garten: Use freshly grated coconut for a more natural and intense coconut flavor.
Mary Berry: Chill the cake overnight for optimal texture and flavor absorption.
Martha Stewart: Toast the coconut in a dry skillet for a deeper flavor profile.
Frequently Asked Questions
Can I use homemade whipped cream instead of whipped topping?
Yes, freshly whipped cream can be used, but stabilize it with powdered sugar or gelatin if the cake will be stored for more than a day.
Can I use pineapple chunks instead of crushed pineapple?
Crushed pineapple works best for soaking into the holes, but you can finely chop pineapple chunks if needed.
What if I don’t have a wooden spoon to poke holes?
A skewer or the handle of a small utensil will work as well.
Can I make this cake gluten-free?
Use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free.
How far in advance can I make this cake?
This cake can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.
The Pineapple Coconut Dream Cake is a no-fuss, crowd-pleasing dessert that delivers a burst of tropical flavors in every bite. Enjoy the creamy, fruity, and light texture that’s sure to transport you to a sunny paradise!
