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. While the image shows a cake with a more traditional cake base, “dream cake” often implies a no-bake or very light and airy dessert. Therefore, this description will lean towards a no-bake interpretation that aligns with the “dream” aspect, often featuring layers of crushed cookies or a light sponge cake soaked in pineapple juice, a creamy filling made with cream cheese or whipped cream, pineapple, and coconut.
A common version of Pineapple Coconut Dream Cake starts with a base of crushed vanilla wafers or a thin layer of sponge cake soaked in pineapple juice to keep it moist and infused with flavor. The creamy filling is typically made by combining softened cream cheese with powdered sugar and whipped topping (like Cool Whip) or freshly whipped cream, often with the addition of shredded coconut for that tropical essence. Layers of crushed or chunked pineapple are then incorporated into the creamy mixture, adding sweetness and a juicy texture. The assembly involves layering the cake base, the creamy pineapple-coconut filling, and sometimes additional layers of pineapple and coconut flakes. The top of the cake is usually finished with a generous layer of whipped topping or whipped cream and a sprinkle of toasted coconut flakes for an appealing visual and a final touch of coconut flavor and crunch. This no-bake dessert is incredibly easy to assemble and requires chilling in the refrigerator for several hours to allow the flavors to meld and the layers to set. The result is a light, 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 without turning on the oven. The image shows a slice of layered cake on a white plate with a fork. The cake has a light-colored, somewhat dense 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 (or slightly softened cookie 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.
Pineapple Coconut Dream Cake is a refreshing layered dessert featuring a moist cake or cookie base, a creamy pineapple and coconut filling, chunks of pineapple, and a topping of whipped cream and toasted coconut.
The preparation involves creating a base (cake or cookies), 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 Base:
- 1 (10.75 ounce) pound cake, sliced into ½-inch thick pieces (or)
- 2 cups crushed vanilla wafers or graham crackers
- ½ cup melted butter
- ¼ cup powdered sugar (if using crushed cookies)
- ½ cup pineapple juice (if using cake)
For the Creamy Pineapple Coconut Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup shredded sweetened coconut, divided
For the Topping:
- 1 (8 ounce) container frozen whipped topping, thawed (or 1 ½ cups heavy cream, whipped with ¼ cup powdered sugar and ½ teaspoon vanilla)
- 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)
Instructions:
- Prepare the Base:
- If using cake: Arrange the pound cake slices in a single layer in the bottom of the 9×13 inch baking dish. Drizzle the pineapple juice evenly over the cake slices to moisten them.
- If using crushed cookies: In a medium bowl, combine the crushed vanilla wafers or graham crackers with the melted butter and powdered sugar. Press the mixture evenly into the bottom of the 9×13 inch baking dish to create a crust.
- Make the Creamy Pineapple Coconut Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. 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.
- Assemble the Cake: Spread the pineapple coconut cream mixture evenly over the prepared cake or cookie base in the baking dish.
- 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, you can 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.
- Prepare the Whipped Topping: If using frozen whipped topping, make sure it is fully thawed. If making your own whipped cream, in a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue to beat until stiff peaks form.
- Frost and Garnish: Once the cake has chilled, spread the whipped topping evenly over the pineapple coconut layer. Sprinkle the top generously with the toasted coconut flakes.
- Serve: Slice the Pineapple Coconut Dream Cake into squares and serve chilled.
Enjoy this refreshing and easy-to-make tropical dessert!
Tips for Success:
- 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.
- Base Variations: Feel free to experiment with other cake flavors like yellow or coconut cake, or use different types of cookies for the base.
- 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!