Pineapple and Coconut Dream Cake Recipe
If you’re searching for the ultimate tropical dessert, look no further than the Pineapple and Coconut Dream Cake. This irresistible treat is the perfect blend of sweet pineapple, creamy coconut, and a luscious cream cheese frosting that’ll transport you to a sunny paradise with every bite. Whether you’re serving it at a festive gathering or indulging in a slice as an afternoon pick-me-up, this crowd-pleasing cake is destined to become a cherished favorite. The Pineapple and Coconut Dream Cake is as easy to make as it is delicious, and every slice is pure sunshine on a plate!
Ingredients You’ll Need
What makes this recipe so special is how each ingredient brings its own flair to the Pineapple and Coconut Dream Cake. Every component has a role, from the moistness of the pineapple to the rich creaminess of the frosting, ensuring your cake is bursting with flavor and texture.
- Yellow cake mix: A reliable base that keeps things simple while yielding a tender, golden crumb.
- Crushed pineapple with juice: Adds juicy sweetness and moisture that makes every bite sing with tropical flavor.
- Vegetable oil: Keeps the cake extra moist and light, so it stays fresh for days.
- Large eggs: Essential for binding the batter and giving the cake its structure and richness.
- Sour cream: The secret to a super-soft, tangy cake that melts in your mouth.
- Shredded sweetened coconut: Infuses every bite with coconutty goodness and a little chew for texture.
- Cream cheese (softened): The heart of the dreamy frosting, lending a tangy, creamy layer.
- Unsalted butter (softened): Blends with the cream cheese for an ultra-smooth, luxurious frosting.
- Powdered sugar: Sweetens the frosting and gives it that classic, fluffy finish.
- Vanilla extract: Adds warmth and aroma that ties together all the flavors.
- Crushed pineapple (drained): Gives the frosting a burst of juicy pineapple flavor and lovely texture.
- Shredded sweetened coconut (for topping): Crowns the cake with a snowy, tropical finish—toast it if you like extra crunch!
- Whipped cream or Cool Whip (optional for garnish): Adds a cloud of creamy sweetness to each slice, making it even more decadent.
How to Make Pineapple and Coconut Dream Cake
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan with butter or nonstick spray. For extra insurance, dust the pan lightly with flour. This step ensures your Pineapple and Coconut Dream Cake pops out easily and has perfectly crisp edges.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, 1 cup of crushed pineapple with its juice, vegetable oil, eggs, sour cream, and 1/2 cup of shredded coconut. Grab your electric mixer and beat everything together until the batter is smooth and well combined—no dry streaks! The aroma at this point is already a promise of the tropical treat to come.
Step 3: Bake the Cake
Pour that golden, pineapple-studded batter into your prepared pan and smooth out the top. Slide it into the oven and bake for 30 to 35 minutes, or until a toothpick poked in the center comes out clean. Let the cake cool completely—patience pays off here, as it sets the stage for the dreamy frosting.
Step 4: Make the Cream Cheese Frosting
While the cake is cooling, beat the softened cream cheese and butter together until light, fluffy, and irresistible. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and creamy. Gently fold in the drained crushed pineapple for a tangy, tropical twist that makes this frosting truly special.
Step 5: Frost and Decorate
Spread the luscious frosting evenly over the cooled cake, using a spatula to swirl it right to the edges. Sprinkle the top with the remaining 1/2 cup of shredded coconut for a snowy, festive look. If you want to take things up a notch, toast the coconut first for a golden crunch. Chill the cake for at least an hour so the flavors meld and the frosting firms up—this step makes all the difference in your Pineapple and Coconut Dream Cake.
Step 6: Serve and Enjoy
Just before serving, dollop whipped cream or Cool Whip over each slice for a truly decadent finish. Every bite is a vacation for your tastebuds!
How to Serve Pineapple and Coconut Dream Cake
Garnishes
Top each slice with an extra sprinkle of toasted coconut for crunch, a cherry for color, or a wedge of fresh pineapple for a little wow factor. A swirl of whipped cream or a spoonful of Cool Whip makes it look even more inviting and adds a light, creamy contrast to the rich cake.
Side Dishes
This tropical cake pairs beautifully with a fresh fruit salad—think mango, kiwi, and berries—or even a small scoop of coconut or vanilla ice cream. For a special brunch, serve it alongside a citrusy fruit punch or iced coffee to evoke those vacation vibes.
Creative Ways to Present
The Pineapple and Coconut Dream Cake is showstopping served in the pan, but you can also cut it into squares and layer them parfait-style in glasses with whipped cream and extra pineapple. Or, use a biscuit cutter to create mini cake rounds for a party platter—guests will love the playful presentation!
Make Ahead and Storage
Storing Leftovers
To keep your Pineapple and Coconut Dream Cake tasting fresh, cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. The flavors actually improve after a day, making this cake a fantastic make-ahead dessert.
Freezing
You can freeze the unfrosted cake for up to two months. Wrap it well in plastic wrap and foil before freezing. If you’ve already frosted it, cut the cake into squares and separate them with parchment paper before sealing in a freezer-safe container. Thaw overnight in the fridge before serving.
Reheating
While this cake is best served chilled or at room temperature, if you prefer a slightly warm slice, microwave it for just 10-15 seconds. Just be sure to add whipped cream or Cool Whip after warming for the best texture!
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely chop the fresh pineapple and include any juices for extra flavor and moisture. You may want to taste for sweetness and adjust if needed, since canned pineapple is often sweeter.
Can I make this Pineapple and Coconut Dream Cake gluten-free?
Yes, simply substitute your favorite gluten-free yellow cake mix. The rest of the ingredients are naturally gluten-free, so it’s an easy swap for those with dietary restrictions.
What’s the best way to toast coconut for this cake?
Spread the shredded coconut in a single layer on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring once or twice, until golden brown. Keep a close eye on it, as coconut can go from toasted to burnt quickly!
Can I make the cake ahead of time?
Absolutely! In fact, the Pineapple and Coconut Dream Cake is even better after chilling overnight, as the flavors deepen and the frosting sets beautifully. Just store it covered in the fridge and add garnishes just before serving.
Can I use a different frosting?
While the cream cheese pineapple frosting is truly dreamy, you can swap it for a simple whipped cream or even a coconut buttercream if you want a lighter or extra coconutty finish.
Final Thoughts
If you’re craving a slice of sunshine, the Pineapple and Coconut Dream Cake is your ticket to tropical bliss. It’s easy to make, irresistibly moist, and guaranteed to bring big smiles to the table. Whip it up for your next special occasion—or just because you deserve something dreamy!
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Pineapple and Coconut Dream Cake Recipe
- Total Time: 1 hour 55 minutes (including 1 hour chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pineapple and Coconut Dream Cake is a luscious tropical dessert featuring a moist yellow cake infused with crushed pineapple and shredded coconut. Topped with a creamy pineapple cream cheese frosting and a sprinkle of coconut, this cake offers a perfect balance of sweet and tangy flavors with a rich, creamy texture. Ideal for summer gatherings or a special treat any time of year.
Ingredients
Cake
- 1 box yellow cake mix
- 1 cup crushed pineapple with juice
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1/2 cup shredded sweetened coconut
Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
Topping
- 1/2 cup shredded sweetened coconut (for topping)
- Whipped cream or Cool Whip (optional for garnish)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan to ensure the cake does not stick.
- Mix the cake batter: In a large mixing bowl, combine the yellow cake mix, 1 cup crushed pineapple with juice, vegetable oil, eggs, sour cream, and 1/2 cup shredded coconut. Beat with an electric mixer until the batter is smooth and well blended.
- Bake the cake: Pour the batter evenly into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool completely in the pan.
- Prepare the frosting: In a separate bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is smooth. Gently fold in the drained crushed pineapple to incorporate it evenly.
- Frost the cake: Once the cake has cooled, spread the cream cheese pineapple frosting evenly over the top.
- Add topping and chill: Sprinkle 1/2 cup shredded sweetened coconut over the frosting. Chill the cake in the refrigerator for at least 1 hour to let the flavors meld and the frosting set.
- Serve: Optionally garnish with whipped cream or Cool Whip before serving for an extra creamy touch.
Notes
- This cake tastes even better when made a day ahead, allowing the flavors to fully meld and develop.
- For enhanced flavor and texture, toast the coconut topping lightly before sprinkling it on the cake.
- Use fresh crushed pineapple if possible for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
