Delicious-Looking Pineapple Coconut Dream Cake

Ingredients

For the Cake:

  • 1 box yellow cake mix (plus ingredients listed on box: usually eggs, oil, water)
  • 1 can (20 oz) crushed pineapple in juice (do not drain)

For the Topping:

  • 1 cup granulated sugar
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tub (8 oz) whipped topping (like Cool Whip)
  • 1 cup shredded sweetened coconut
  • Optional: maraschino cherries and extra coconut for garnish

Instructions

  1. Bake the Cake:
    • Preheat your oven to 350°F (175°C).
    • Prepare the yellow cake mix according to the package directions.
    • Stir in the crushed pineapple with its juice.
    • Pour into a greased 9×13-inch baking dish.
    • Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  2. Add the Sweet Milk Topping:
    • While the cake is still warm, poke holes all over the top using a fork or wooden skewer.
    • In a bowl, mix together the sugar, sweetened condensed milk, and vanilla.
    • Pour this mixture slowly over the warm cake, allowing it to soak in.
  3. Cool and Frost:
    • Let the cake cool completely at room temperature.
    • Once cooled, spread the whipped topping evenly over the cake.
    • Sprinkle the shredded coconut generously on top.
  4. Chill and Serve:
    • Refrigerate the cake for at least 2 hours (overnight is best).
    • Garnish with maraschino cherries and extra coconut before serving if desired.

Enjoy this tropical dessert dream chilled and creamy! 🍍🥥

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