Pineapple Coconut Dream Cake Recipe

Pineapple Coconut Dream Cake Recipe

by

Indulge your senses with the tropical magic of Pineapple Coconut Dream Cake, a luscious dessert that combines the sweet tanginess of pineapple with the rich creaminess of coconut. Perfect for summer parties, special gatherings, or whenever you want to taste paradise, this cake delivers a moist, flavorful bite with every forkful.

The combination of fruit and cream, along with a fluffy cake base, makes this an irresistible treat that looks as stunning as it tastes. Its layered texture, balanced sweetness, and vibrant flavors transport you straight to a tropical island. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is simple enough to follow and rewarding enough to impress.

Ingredients

For the Cake:

  • 1 box yellow cake mix (15.25 oz)
  • 1 cup crushed pineapple (with juice)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup shredded sweetened coconut

For the Pineapple Filling:

  • 1 can crushed pineapple (20 oz, with juice)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch

For the Whipped Topping:

  • 1 package (8 oz) cream cheese, softened
  • 1 container (8 oz) whipped topping (like Cool Whip)
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup shredded coconut (for garnish)
  • Maraschino cherries or pineapple slices for optional topping

Instructions

  1. Preheat and Prepare
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.
  2. Make the Cake Batter
    In a large mixing bowl, combine the yellow cake mix, crushed pineapple with juice, vegetable oil, eggs, sour cream, and shredded coconut. Beat with an electric mixer on medium speed for 2–3 minutes until the batter is smooth and well combined.
  3. Bake the Cake
    Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  4. Prepare the Pineapple Filling
    While the cake is cooling, combine the 20 oz can of crushed pineapple (with juice), granulated sugar, and cornstarch in a saucepan over medium heat. Stir constantly until the mixture thickens to a jam-like consistency. This should take about 5–7 minutes. Remove from heat and allow it to cool.
  5. Create the Whipped Cream Layer
    In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Fold in the whipped topping gently until the mixture is fluffy and well blended.
  6. Assemble the Cake
    Once the cake is fully cooled, spread the pineapple filling evenly over the surface of the cake. Follow with the whipped cream cheese topping, spreading it carefully to cover the pineapple layer.
  7. Garnish and Chill
    Sprinkle shredded coconut generously over the top and decorate with maraschino cherries or pineapple slices if desired. Refrigerate the cake for at least 2 hours, or overnight for best flavor and texture.
  8. Serve and Enjoy
    Slice the cake into generous squares and serve chilled. The tropical flavors and creamy texture make every bite a dream come true.

This Pineapple Coconut Dream Cake is a showstopper at any event and guaranteed to leave a lasting impression. Its perfect blend of tart fruitiness and creamy sweetness makes it not only delicious but memorable. It’s easy to make, stores well in the refrigerator, and is sure to become a favorite go-to dessert.

Leave a Comment