🍍🥥 Pineapple Coconut Dream Cake
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Chill Time (if frosting is whipped or layered): Optional 1–2 hours
Servings: 12–16
🎂 Ingredients:
For the Cake:
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1 box yellow cake mix (or white cake mix)
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1/2 cup vegetable oil
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3 large eggs
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1/2 cup crushed pineapple (drained slightly)
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1/2 cup pineapple juice (from the can or carton)
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1/2 cup shredded sweetened coconut
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1/2 cup sour cream or Greek yogurt (for extra moisture)
Optional: Add 1/2 tsp coconut extract or vanilla extract for extra flavor.
For the Frosting:
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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1 (8 oz) package cream cheese, softened
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1/2 cup powdered sugar
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1/2 cup crushed pineapple, well drained
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1/2 cup sweetened shredded coconut
👩🍳 Instructions:
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Preheat oven to 350°F (175°C).
Grease a 9×13-inch cake pan or two 8-inch round pans. -
Make the cake batter:
In a large bowl, combine cake mix, oil, eggs, pineapple juice, crushed pineapple, sour cream, and coconut.
Mix until smooth (use a hand mixer or whisk for 2–3 minutes). -
Bake:
Pour batter into the prepared pan(s).
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely. -
Make the frosting:
In a medium bowl, beat cream cheese until smooth.
Add powdered sugar and mix until fluffy.
Fold in whipped topping, crushed pineapple, and coconut. Mix gently until well combined. -
Frost the cake:
Once the cake is completely cooled, spread the frosting evenly over the top.
Sprinkle with extra coconut on top for garnish if desired. -
Chill (optional):
Refrigerate for 1–2 hours for a more set, refreshing texture.
🍰 Tips & Variations:
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Toasted coconut on top adds a nice crunch and contrast.
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Want a layered cake? Bake in round pans and spread frosting between layers.
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Add chopped maraschino cherries for a pineapple upside-down twist.
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You can also use a homemade yellow cake base if avoiding boxed mixes.
Would you like a dairy-free version or a gluten-free adaptation? I’d be happy to help!