If you’re craving a slice of paradise, this Pineapple and Coconut Dream Cake is the ultimate dessert to transport you to the tropics. A luscious yellow cake forms the base, brimming with juicy crushed pineapple, coconut cream, and the silkiest whipped topping. Each forkful offers a dreamy blend of flavors and textures, from the soft, moist crumb to the crunchy toasted coconut and bright pops of fruity pineapple on top. The Pineapple and Coconut Dream Cake isn’t just a treat—it’s a celebration of sunshine and simple pleasures, perfect for special gatherings, potlucks, or to brighten up an ordinary weeknight.
Ingredients You’ll Need
The ingredient list for Pineapple and Coconut Dream Cake is refreshingly simple and every item serves a deliciously distinct purpose. These easy-to-find staples bring vibrancy, moisture, and irresistible tropical flair—one bite, and you’ll understand why each is indispensable.
- Yellow cake mix: Store-bought mix offers both convenience and the perfect fluffy base, soaking up all those dreamy pineapple and coconut flavors.
- Crushed pineapple with juice: Adds moisture, tang, and juicy sweetness while infusing the batter and topping with tropical brightness.
- Vegetable oil: Keeps the cake tender and rich without overpowering the island flavors.
- Large eggs: Essential for binding everything together and creating a luscious, springy crumb.
- Vanilla extract: Brings a delicate depth, rounding out every tropical note.
- Sweetened condensed milk: Poured into the cake’s holes, it guarantees melt-in-your-mouth, decadent results.
- Coconut cream or cream of coconut: Lends luxurious richness and an unmistakable coconut essence to both the cake and topping.
- Heavy whipping cream: Freshly whipped, it creates an airy, pillowy topping that’s so much better than anything out of a tub.
- Powdered sugar: Sweetens the whipped cream without grittiness, keeping it light as a cloud.
- Coconut extract: Just a touch intensifies the coconut experience in the whipped topping.
- Shredded sweetened coconut, toasted: The perfect finishing touch, adding toasty flavor and appealing texture as a garnish.
- Crushed pineapple, drained (for topping): A final flourish of fruitiness, providing color and bright acidity right before serving.
How to Make Pineapple and Coconut Dream Cake
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F and generously grease a 9×13-inch baking pan to prevent sticking. In a large bowl, stir together the yellow cake mix, crushed pineapple with its juice, vegetable oil, eggs, and vanilla extract. Mix until everything is smooth and combined, making sure there are no dry pockets left. The batter will look and smell delightfully sunny and fragrant.
Step 2: Bake the Cake
Pour the batter into your prepared pan, spreading it out evenly. Pop it in the oven and bake for 28 to 32 minutes. You’ll know it’s done when the top is golden and a toothpick inserted in the center comes out clean. While the cake bakes, your kitchen will smell like sheer summer happiness!
Step 3: Poke and Soak
As soon as the cake comes out—let it cool just 5 minutes—grab the handle of a wooden spoon and poke holes all over the cake. Don’t be shy! Then, whisk together the sweetened condensed milk and coconut cream until fully combined. Slowly pour this rich mixture over the warm cake, allowing it to soak deep into every crevice. This is where the Pineapple and Coconut Dream Cake gets its signature luscious, almost tres leches-like texture.
Step 4: Chill the Cake
Let the cake cool completely at room temperature. Once it’s no longer warm, transfer it to the refrigerator and chill for at least 2 hours. This resting time is crucial, letting the flavors meld and intensifying that dreamy, creamy crumb.
Step 5: Make the Whipped Topping
Just before you’re ready to assemble, whip the chilled heavy cream with powdered sugar and coconut extract in a large, cold bowl. Beat until stiff peaks form—aim for a smooth, fluffy texture that holds its shape but isn’t over-whipped. This luxurious whipped cream is what takes the Pineapple and Coconut Dream Cake completely over the top.
Step 6: Top and Decorate
Dollop and spread the whipped cream generously over the chilled cake. Finish with a lavish shower of toasted sweetened coconut and bright, juicy spoonfuls of reserved drained crushed pineapple. Every layer brings something special to your finished masterpiece.
How to Serve Pineapple and Coconut Dream Cake
Pineapple and Coconut Dream Cake Garnishes
Simple, tropical garnishes really make this cake shine. A thick blanket of toasted coconut gives each bite a golden, nutty snap. Scatter extra bits of crushed pineapple over the top for lively bursts of sweet-tart freshness and a pop of color that tempts at first glance.
Side Dishes
For a celebration or summer gathering, pair your Pineapple and Coconut Dream Cake with chilled tropical fruit salad, light fruit sorbet, or even a scoop of vanilla ice cream. Each will complement the cake’s sunshine flavors without overwhelming them, creating a balanced and vibrant dessert spread.
Creative Ways to Present
Try cutting the cake into neat squares and serving them in cupcake liners for a party-friendly treat. Dress it up with fresh pineapple wedges, edible flowers, or a little drizzle of passionfruit coulis. You can even layer cubes of the chilled cake in clear glasses for a playful, elegant parfait—guaranteed to wow at any event!
Make Ahead and Storage
Storing Leftovers
Keep any remaining Pineapple and Coconut Dream Cake covered in the refrigerator. It stays moist and delicious for 3 to 4 days, and actually tastes better as the flavors continue to meld together. A tight-fitting lid or plastic wrap will prevent it from drying out or absorbing other fridge odors.
Freezing
If you want to freeze the cake, wrap slices tightly in plastic wrap and foil without the whipped topping. Thaw overnight in the fridge, then finish with fresh whipped cream, toasted coconut, and pineapple when ready to serve. This preserves both taste and texture beautifully.
Reheating
This cake shines when served cold straight from the fridge, thanks to its creamy, refreshing personality. If you prefer a slightly warmer bite, let a slice sit at room temperature for 10 to 15 minutes. Avoid reheating in the oven or microwave as it may affect the whipped topping’s delicate texture.
FAQs
Can I use a homemade yellow cake instead of boxed mix?
Absolutely! If you have a beloved homemade yellow cake recipe, it will work wonderfully as the foundation for Pineapple and Coconut Dream Cake. The most important thing is to bake it in a 9×13-inch pan and let it cool briefly before soaking with the coconut and pineapple mixture.
Is there a substitute for coconut cream?
Yes, you can use cream of coconut or even thick coconut milk if coconut cream isn’t available. Cream of coconut is sweeter and works especially well for that rich, dessert-style flavor in both the soaking mixture and whipped topping.
Is this cake gluten-free?
As written, the recipe uses a traditional yellow cake mix that contains wheat, so it isn’t gluten-free. However, you can easily adapt it by selecting your favorite gluten-free yellow cake mix and following all the same steps. The rest of the ingredients are naturally gluten-free.
Can I make Pineapple and Coconut Dream Cake ahead of time?
Yes, and I highly recommend it! Make the cake up to two days in advance, keeping it chilled and covered. Add the whipped cream and garnishes right before serving for optimal freshness and fluffiness—the cake flavors improve as they meld.
What’s the best way to toast coconut?
Spread shredded sweetened coconut on a baking sheet and bake in a 325°F oven for 5–10 minutes, stirring once or twice, until golden and fragrant. Watch closely since it can brown quickly, and let it cool before scattering over the cake.
Final Thoughts
There’s something so joyfully nostalgic and unmistakably sunshine-filled about a slice of homemade Pineapple and Coconut Dream Cake. Every forkful delivers a sweet escape to the tropics, and I can’t wait for you to bake it and share a little taste of paradise with the people you love. Give it a try—you’ll be dreaming up reasons to make it again and again!
Print
Pineapple and Coconut Dream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple and Coconut Dream Cake, a luscious dessert that combines the sweetness of pineapple with the richness of coconut. This moist and flavorful cake is perfect for any occasion, especially during the warm summer months.
Ingredients
Cake:
- 1 box yellow cake mix
- 1 cup crushed pineapple with juice
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Topping:
- 1 (14-ounce) can sweetened condensed milk
- 1 cup coconut cream or cream of coconut
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon coconut extract
- 1 cup shredded sweetened coconut, toasted
- 1/2 cup crushed pineapple, drained (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- Mix the cake: In a large bowl, combine the yellow cake mix, crushed pineapple, oil, eggs, and vanilla. Beat until smooth and pour into the pan.
- Bake: Bake for 28 to 32 minutes until a toothpick comes out clean.
- Add topping: Poke holes in the cake and pour a mixture of condensed milk and coconut cream over it. Cool, then refrigerate for 2 hours.
- Whip cream: Whip heavy cream with sugar and coconut extract until stiff peaks form.
- Finish: Spread whipped cream over the cake, and top with toasted coconut and crushed pineapple. Refrigerate until serving.
Notes
- For extra flavor, add a splash of rum extract to the cake batter.
- This cake tastes even better the next day after the flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
