Indulge your senses in a slice of tropical paradise with this Pineapple Coconut Dream Cake. This dessert combines the luscious sweetness of pineapple with the creamy richness of coconut, creating a moist and flavorful treat that feels like a vacation in every bite.
Perfect for summer parties, birthdays, or just a sweet escape, this cake is light yet decadent, and its fluffy texture is complemented by a whipped cream and coconut topping that melts in your mouth. With a balance of fruity zest and creamy delight, this cake is sure to become a family favorite.
Ingredients
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup crushed pineapple (with juice)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Topping:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup crushed pineapple (drained)
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup sweetened shredded coconut (toasted for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the yellow cake mix, oil, eggs, crushed pineapple with juice, sour cream, and vanilla extract. Mix on medium speed for 2-3 minutes until the batter is smooth and well combined.
- Fold in the shredded coconut evenly into the batter using a spatula.
- Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is done baking, remove it from the oven and allow it to cool completely in the pan on a wire rack.
- While the cake is cooling, prepare the topping. In a medium bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until it thickens slightly.
- Fold in the drained crushed pineapple, then gently fold in the whipped topping until everything is well incorporated and fluffy.
- Once the cake is fully cooled, spread the pineapple pudding mixture evenly over the top of the cake.
- Sprinkle the top with additional shredded coconut. For added texture and flavor, you can toast the coconut lightly in a skillet or oven until golden brown before sprinkling it on top.
- Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the topping to set properly.
- Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 4 days.