This moist, fluffy cake layers the sweetness of pineapple with the creaminess of coconut — perfect for summer gatherings, potlucks, or when you just want something light, fruity, and a little nostalgic.
🍰 Pineapple Coconut Dream Cake
Ingredients:
🔸 For the Cake:
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1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
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1 (20 oz) can crushed pineapple, with juice
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1/2 cup sweetened shredded coconut
🔸 For the Pineapple Topping:
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1 (15 oz) can crushed pineapple, drained
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1/2 cup granulated sugar
🔸 For the Creamy Topping:
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1 (8 oz) package cream cheese, softened
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1 (8 oz) container whipped topping (like Cool Whip)
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1 cup powdered sugar
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1/2 cup shredded coconut (to sprinkle on top)
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Optional: Toasted coconut flakes or chopped pecans for garnish
👨🍳 Instructions:
1. Bake the Cake:
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Preheat oven to 350°F (175°C).
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In a large bowl, prepare the yellow cake mix according to box directions.
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Stir in the crushed pineapple with juice and 1/2 cup shredded coconut.
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Pour into a greased 9×13-inch baking pan.
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Bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely.
2. Add Pineapple Topping:
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In a saucepan over medium heat, combine drained pineapple and sugar.
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Simmer for 5–7 minutes until slightly thickened.
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Spoon evenly over the cooled cake and spread gently. Let cool.
3. Make the Creamy Topping:
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In a bowl, beat cream cheese and powdered sugar until smooth.
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Fold in whipped topping until fully combined.
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Spread over the pineapple layer.
4. Finish & Chill:
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Sprinkle with shredded coconut (toasted if you like!).
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Refrigerate for at least 2 hours, or overnight for best texture.
🔄 Tips & Variations:
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Use white cake mix for a lighter flavor.
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Add a splash of coconut extract to the batter for extra coconut punch.
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Mix crushed macadamia nuts into the topping for a tropical crunch.
Would you like a from-scratch version, a gluten-free alternative, or a layer cake style of this dessert