Pineapple Coconut Dream Cake is a tropical dessert masterpiece that captures the sweetness of juicy pineapple and the rich, creamy taste of coconut in every bite. This moist and luscious cake is perfect for holidays, summer gatherings, or whenever you want to transport your tastebuds to a sunny island getaway. With its light sponge base, creamy pineapple filling, and fluffy coconut topping, it’s a showstopper at any event.
This dreamy cake is incredibly easy to put together using basic ingredients. It brings a refreshing change from traditional cakes thanks to its fruity flavor and tropical vibe. Whether you make it as a layered sheet cake or in a round cake pan, it always comes out irresistibly good.
One of the best features of this cake is its make-ahead convenience. You can prepare it the night before, allowing the flavors to meld and intensify in the fridge. It’s a crowd favorite at picnics, birthdays, barbecues, and family dinners.
Ingredients:
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 can (20 oz) crushed pineapple in juice (not drained)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup sour cream
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (8 oz) crushed pineapple in juice (not drained)
For the Topping:
- 1 container (8 oz) whipped topping (Cool Whip or similar), thawed
- 1 cup sweetened shredded coconut
- Optional: maraschino cherries or extra pineapple slices for garnish
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or use parchment paper.
Prepare the yellow cake mix according to the package instructions. Fold in the 20 oz can of crushed pineapple with juice. Mix until just combined.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
While the cake is cooling, prepare the pineapple filling by combining the sweetened condensed milk, sour cream, vanilla pudding mix, and the 8 oz can of crushed pineapple with juice. Stir until smooth and well blended.
Spread the pineapple filling evenly over the cooled cake. Refrigerate the cake for 30 minutes to let the filling set.
Once chilled, spread the whipped topping evenly over the pineapple layer. Sprinkle the shredded coconut over the top.
Garnish with maraschino cherries or pineapple slices if desired.
Chill the cake for at least 2 hours or overnight before serving for the best flavor and texture.
Storage:
Store leftovers in the refrigerator for up to 4 days. Cover tightly with plastic wrap or store in an airtight container.
Make Ahead:
This cake is even better the next day, making it a perfect dessert to prepare in advance. All the tropical flavors have time to soak into the cake, enhancing the taste and making it even more moist.
Variations:
You can switch the yellow cake mix for a white or coconut-flavored cake mix for a stronger coconut profile. To intensify the tropical experience, add a tablespoon of coconut extract to the filling mixture or a handful of toasted coconut flakes as a topping