Pineapple Coconut Dream Cake is a moist, creamy, and indulgent dessert that combines the luscious sweetness of pineapple with the tropical richness of coconut. This cake is perfect for summer gatherings, special celebrations, or simply whenever you crave a slice of paradise. Every bite bursts with juicy fruit flavor, airy whipped topping, and a velvety texture that feels like a dreamy vacation in the tropics. This unique recipe stands out not just for its taste, but for how easy and fun it is to make. With a light yellow cake base, a creamy pineapple filling, and a fluffy coconut topping, this dessert is guaranteed to impress your guests and satisfy your sweet cravings.
Ingredients
For the Cake Base:
1 box yellow cake mix (or homemade equivalent)
1 cup crushed pineapple with juice
1/3 cup vegetable oil
3 large eggs
1/2 cup sour cream
For the Pineapple Cream Filling:
1 can (20 oz) crushed pineapple with juice
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 cup water
For the Coconut Whipped Topping:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
Optional Garnish:
Toasted coconut flakes
Pineapple slices or chunks
Cherries for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or cake pan.
- Prepare the yellow cake mix according to the package directions but enhance it by adding sour cream and the juice from 1 cup of crushed pineapple to the batter for extra moistness and flavor. Mix until smooth and pour into the prepared baking pan.
- Bake the cake for about 28–32 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely before moving to the next step.
- While the cake is cooling, prepare the pineapple cream filling. In a medium saucepan, combine the remaining crushed pineapple (with juice), granulated sugar, and cornstarch mixed with water. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding-like consistency. Let it cool to room temperature.
- Once the cake has cooled, use a fork or skewer to poke holes all over the top. Spread the cooled pineapple cream mixture evenly over the cake, making sure it soaks into the holes and covers the surface completely. Refrigerate the cake for at least 1 hour to set the filling.
- While the cake chills, prepare the coconut whipped topping. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Gently fold in the shredded coconut.
- Spread the coconut whipped topping evenly over the chilled cake. Make sure it’s smooth and covers every edge.
- For an extra touch of elegance and flavor, sprinkle toasted coconut flakes on top or decorate with pineapple slices and cherries as desired.
- Refrigerate the finished cake for at least 2 more hours or overnight to allow all the layers to meld together beautifully.
- Slice and serve chilled for a refreshing and dreamy dessert experience.
This Pineapple Coconut Dream Cake brings the essence of a beach vacation to your plate. Whether you’re hosting a party, attending a potluck, or just treating yourself, this cake never fails to deliver joy. With its soft texture, creamy layers, and tropical flavor fusion, it truly lives up to its dreamy name.