Pineapple Coconut Dream Cake is a tropical-inspired dessert that brings sunshine to any table. With its moist layers of cake infused with pineapple, creamy coconut filling, and a fluffy topping, this cake is a true delight for the senses. The combination of sweet pineapple and nutty coconut creates a perfect balance of flavors that feels both indulgent and refreshing. It is an excellent choice for celebrations, summer gatherings, or when you want to impress guests with a dessert that looks as good as it tastes. Its texture is light yet satisfying, making it one of those recipes people will request again and again.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the package)
- 1 can (20 ounces) crushed pineapple in juice, undrained
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 ounces) whipped topping or homemade whipped cream
- 1 cup shredded sweetened coconut, lightly toasted
- 1/2 cup chopped pecans or walnuts (optional for garnish)
Instructions
- Prepare the cake mix according to package directions, baking it in a 9×13-inch pan. Allow the cake to cool completely.
- In a bowl, mix crushed pineapple with its juice and spread evenly over the cooled cake. In another bowl, whisk together pudding mix and cold milk until thickened, then fold in whipped topping. Spread this creamy mixture over the pineapple layer.
- Sprinkle toasted coconut and optional nuts on top for texture and garnish. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set before serving.
Servings
Makes 12 servings
Nutritional Info (per serving, approx.)
Calories: 310
Protein: 4g
Carbohydrates: 42g
Fat: 15g
Fiber: 2g
Sugar: 28g
Sodium: 280mg
Notes
Toasting the coconut enhances its nutty flavor and adds a crunchy contrast to the soft cake layers. This cake tastes even better the next day as the pineapple flavor deepens and blends into the cake. Using fresh pineapple is possible but canned pineapple in juice gives a consistent texture and sweetness. For a slightly lighter dessert, reduced-fat whipped topping and sugar-free pudding can be substituted.
Tips
Bake the cake a day ahead for convenience, as chilling improves both taste and texture. Always cool the cake before adding pineapple to avoid sogginess. Use a serrated knife to cut clean slices without crushing the soft layers. If serving at a party, individual portions can be made in clear cups to showcase the beautiful layers.
Health Benefits
Pineapple is a nutrient-rich fruit packed with vitamin C, manganese, and bromelain, an enzyme known to aid digestion and reduce inflammation. Coconut provides healthy fats and dietary fiber, supporting energy and digestive health. By making simple swaps such as sugar-free pudding or light whipped topping, you can lower calories and sugar without losing the tropical flavors. When enjoyed in moderation, Pineapple Coconut Dream Cake can be part of a balanced lifestyle while still delivering a sweet and satisfying treat.
Q & A
Q: Can I use a different cake base?
A: Yes, white cake mix or even homemade sponge cake works well with this recipe.
Q: Can I make it dairy-free?
A: Use coconut milk with a dairy-free pudding mix and a plant-based whipped topping for a dairy-free version.
Q: How long does it last in the refrigerator?
A: The cake stays fresh for up to 4 days when covered tightly.
Q: Can I freeze this cake?
A: Freezing is not recommended as the creamy topping may separate, but it holds beautifully when refrigerated.
Q: Can I skip the nuts?
A: Yes, the nuts are optional and can be left out for a nut-free version without affecting flavor.