This recipe provides instructions for making a luscious and tropical Pineapple Coconut Dream Cake, a layered dessert that is light, refreshing, and bursting with the flavors of pineapple and coconut. This no-bake cake is a delightful combination of a moist and tender cake base, a creamy and tangy filling, juicy pineapple chunks, and a sprinkle of toasted coconut flakes for texture and flavor. The image shows a cake with a distinct cake layer at the bottom, suggesting a recipe that utilizes a baked cake as its foundation, rather than a solely no-bake version relying on cookies.
This Pineapple Coconut Dream Cake features a base of moist white or yellow cake, often soaked with a bit of pineapple juice to enhance its tenderness and flavor. A creamy filling is then layered over the cake, typically made with a combination of cream cheese for tanginess, whipped topping (like Cool Whip) or freshly whipped cream for lightness, powdered sugar for sweetness, and shredded coconut for that signature tropical taste. Chunks or crushed pineapple are incorporated into this creamy mixture, adding bursts of juicy sweetness throughout the cake. The assembly involves layering the moistened cake base with the creamy pineapple-coconut filling, often creating multiple layers for a more substantial dessert. The top of the cake is typically finished with a generous layer of whipped topping or whipped cream and a sprinkle of toasted coconut flakes, providing an appealing visual and a final touch of coconut flavor and crunch. This cake is best when chilled in the refrigerator for several hours, allowing the flavors to meld together beautifully and the layers to set. The result is a refreshing and subtly sweet cake with a wonderful tropical twist, perfect for summer gatherings, potlucks, or any time you crave a taste of the tropics. The image shows a slice of layered cake on a white plate with a fork. The cake has a light-colored, somewhat dense cake base, a layer of white creamy filling, chunks of yellow pineapple, and is topped with more creamy filling and toasted coconut flakes. A larger portion of the same cake is visible in a clear glass baking dish in the background, also topped with toasted coconut flakes and a dollop of whipped cream.
The texture of Pineapple Coconut Dream Cake is a delightful combination of a moist and tender cake base, a smooth and creamy filling, juicy chunks of pineapple, and the slightly chewy and crunchy texture of toasted coconut flakes.
The flavor profile is a tropical delight, dominated by the sweet and tangy taste of pineapple and the rich, slightly nutty flavor of coconut, balanced by the creamy and mildly sweet filling and the buttery notes of the cake.
Pineapple Coconut Dream Cake is a refreshing layered dessert featuring a moist cake base soaked in pineapple juice, a creamy pineapple and coconut filling, chunks of pineapple, and a topping of whipped cream and toasted coconut.
The preparation involves baking or using a pre-made cake, moistening it with pineapple juice, making a creamy filling with pineapple and coconut, layering these components, chilling to set, and then topping with whipped cream and toasted coconut.
Ingredients:
For the Cake Base:
- 1 box (15.25 ounce) white or yellow cake mix, prepared according to package directions (or a pre-made pound cake, angel food cake, or sponge cake, sliced)
- ½ cup pineapple juice (for soaking cake layers)
For the Creamy Pineapple Coconut Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup shredded sweetened coconut, divided
- 1 (8 ounce) container frozen whipped topping, thawed (or 1 ½ cups heavy cream, whipped with ¼ cup powdered sugar and ½ teaspoon vanilla)
For the Topping:
- Additional whipped topping or whipped cream
- ½ cup shredded sweetened coconut, toasted
Equipment:
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Measuring cups and spoons
- Fork (for toasting coconut)
- Knife (for slicing cake)
Instructions:
- Prepare the Cake Base: If using a cake mix, bake the cake according to the package directions in a 9×13 inch baking pan. Let the cake cool completely. Once cooled, you can slice the cake horizontally into one or two layers, depending on your preference. If using a pre-made cake, slice it into layers.
- Moisten the Cake Layers: Place one layer of the cake in the bottom of the 9×13 inch baking dish. Drizzle half of the pineapple juice evenly over the cake layer to moisten it. If using a single layer of cake, drizzle all the pineapple juice over it.
- Make the Creamy Pineapple Coconut Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, and beat until well combined and creamy.
- Add Pineapple and Coconut: Add the undrained crushed pineapple and ½ cup of the shredded sweetened coconut to the cream cheese mixture. Stir gently with a rubber spatula until everything is evenly incorporated. Do not drain the pineapple, as the juice adds moisture and flavor to the filling.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping (or freshly whipped cream) into the cream cheese mixture until light and fluffy.
- Assemble the Cake: Spread half of the pineapple coconut cream mixture evenly over the moistened cake layer in the baking dish. If you have a second cake layer, place it on top and drizzle with the remaining pineapple juice. Spread the remaining pineapple coconut cream mixture over the top cake layer.
- Chill the Cake: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld.
- Toast the Coconut for Topping: While the cake is chilling, toast the remaining ½ cup of shredded sweetened coconut for the topping. Spread the coconut in a single layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until golden brown, stirring occasionally to prevent burning. Alternatively, you can toast the coconut in a dry skillet over medium heat, stirring constantly until golden. Let the toasted coconut cool completely.
- Frost and Garnish: Once the cake has chilled, spread an additional layer of whipped topping or whipped cream evenly over the top. Sprinkle the toasted coconut flakes generously over the whipped topping.
- Serve: Slice the Pineapple Coconut Dream Cake into squares and serve chilled.
Enjoy this refreshing and easy-to-make tropical dessert!
Tips for Success:
- Cake Base: Using a light and airy cake like white or yellow cake works best for this type of dessert. Adjust the amount of pineapple juice based on the density of your cake.
- Pineapple: Do not drain the crushed pineapple for the filling, as the juice adds essential moisture and flavor.
- Coconut: You can adjust the amount of coconut to your preference. For a stronger coconut flavor, use unsweetened coconut or add coconut extract to the filling.
- Whipped Topping: Using a good quality whipped topping or freshly made whipped cream will enhance the texture and flavor of the final dessert.
- Make Ahead: This cake is ideal for making ahead of time as it needs several hours to chill and set. You can assemble it a day in advance.
- Toasting Coconut: Keep a close eye on the coconut while toasting, as it can burn quickly. Stir it frequently for even browning.
This Pineapple Coconut Dream Cake is a simple yet incredibly satisfying dessert that brings together the delightful flavors of the tropics in every bite!