Pineapple and Coconut Dream Cake Recipe
If you’re looking to bring a touch of the tropics into your kitchen, you’ll absolutely fall in love with Pineapple and Coconut Dream Cake. This ultra-moist dessert layers plenty of juicy pineapple with fluffy coconut, all wrapped up in a dreamy cream cheese frosting that’s positively irresistible. It’s the ultimate showstopper for birthdays, potlucks, or any occasion where you want to impress with pure sunny flavor—and who can resist a cake that tastes like a vacation on a plate?
Ingredients You’ll Need
Simple, powerhouse ingredients are the heart of Pineapple and Coconut Dream Cake! Each one is chosen to build that beachy, aromatic flavor, tender crumb, and luscious golden color. Let’s take a closer look at what you’ll need (plus a few tips to make it extra special).
- White cake mix: The effortless base for a fluffy, light crumb—perfect for supporting all those tropical add-ins.
- Canned crushed pineapple, drained: Adds punchy sweetness, moisture, and a burst of island flavor in every bite.
- Coconut milk: Infuses the batter with rich, creamy coconut notes for an extra tender cake.
- Vegetable oil: Ensures the layers bake up soft and moist instead of dry.
- Large eggs: Bring structure, stability, and classic cake richness.
- Vanilla extract: Lifts and rounds out all the other flavors perfectly.
- Shredded sweetened coconut: Delivers chewy, toasty coconut flavor in every bite.
- Cream cheese, softened: The magic behind that plush, tangy-sweet frosting you’ll want to eat by the spoonful.
- Unsalted butter, softened: Combines with the cream cheese for a smooth, rich frosting.
- Powdered sugar: Sweetens and thickens the frosting so it’s silky and easy to spread.
- Vanilla extract (for frosting): Adds sweetness and depth to your luscious topping.
- Extra crushed pineapple, drained: For folding into the frosting for a fresh tangy twist.
- Extra shredded coconut, for garnish: Makes the cake look absolutely stunning and gives it extra texture at the finish.
How to Make Pineapple and Coconut Dream Cake
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). Grab two 9-inch round cake pans and give them a good coating of grease, then lightly dust them with flour. This little bit of prep work makes sure your Pineapple and Coconut Dream Cake layers pop out beautifully after baking—no sticking, no stress!
Step 2: Mix the Cake Batter
In your largest mixing bowl, combine the white cake mix, 1 cup of drained crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla extract. Use an electric mixer or a strong whisk to blend it all together until smooth—no lumps! Gently fold in the shredded coconut, making certain every spoonful is evenly distributed for that signature texture that sets Pineapple and Coconut Dream Cake apart.
Step 3: Bake the Cake Layers
Divide your tropical batter evenly between the two prepared pans and smooth the tops. Slide them onto the middle rack of your preheated oven. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will smell completely heavenly at this point! Let the cakes cool in their pans for 10 minutes, then carefully flip them out onto wire racks to cool completely before frosting.
Step 4: Make the Cream Cheese Frosting
In a medium bowl, beat together the softened cream cheese and butter until silky smooth. Gradually add the powdered sugar and vanilla extract, beating on medium speed, until the mixture becomes fluffy and light. Last but definitely not least, fold in 1/2 cup of drained crushed pineapple—this little step transforms the frosting into a truly tropical treat for your Pineapple and Coconut Dream Cake.
Step 5: Frost and Assemble
Once your cake layers are totally cool, spread a generous layer of frosting over one cake layer, then gently set the second layer on top. Continue spreading the frosting over the top and down the sides for a gorgeous, snow-white finish. Don’t forget the final flourish: press extra shredded coconut all around for that classic dreamy look!
Step 6: Chill and Serve
Pop the finished cake into the fridge for at least 1 hour. This helps the flavors marry and the frosting to set perfectly. When it’s time to serve, slice up your masterpiece and watch as everyone swoons over the Pineapple and Coconut Dream Cake!
How to Serve Pineapple and Coconut Dream Cake
Garnishes
The most beautiful finishing touch for Pineapple and Coconut Dream Cake is a fluffy blanket of shredded coconut sprinkled all over the frosting. For an extra pop, try scattering a few pieces of dried pineapple, thin lime zest ribbons, or even a handful of edible flowers—pure paradise on a plate!
Side Dishes
While this cake is definitely the star of any dessert table, it pairs fabulously with a scoop of vanilla bean or coconut ice cream. If you’re feeling fancy, serve alongside a fresh fruit salad brimming with mango, papaya, and strawberries for a tropical feast.
Creative Ways to Present
Transform your Pineapple and Coconut Dream Cake into an edible centerpiece! Try cutting it into squares for a party tray, stacking smaller round layers for a festive mini-cake display, or serving in individual mason jars for a fun, casual picnic-style treat. However you slice it, it’s guaranteed to shine.
Make Ahead and Storage
Storing Leftovers
To keep your Pineapple and Coconut Dream Cake ultra-moist and fresh, store leftover slices in an airtight container in the fridge. The cake will stay lovely for up to four days, making it a fantastic make-ahead dessert for busy weeks or special occasions.
Freezing
Want to enjoy a slice of sunshine weeks later? This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil, and stash in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
No need to reheat this cake, but if you like your slice slightly warm, zap it gently in the microwave for 10 to 15 seconds. Just remember that the frosting may soften, so be careful not to melt it—this cake shines served chilled!
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely crush the pineapple and drain it well, so the batter doesn’t get too moist. Fresh pineapple bumps up the flavor even more in Pineapple and Coconut Dream Cake.
What type Dessert
Sweetened shredded coconut is recommended for the batter and garnish as it gives the best texture and sweetness, but you can certainly experiment with unsweetened or even use toasted coconut for a nutty twist.
Is this recipe suitable for making cupcakes?
Yes! Simply divide the batter evenly among lined cupcake tins, and bake at the same temperature for about 18–22 minutes. Top with the cream cheese frosting and a flurry of coconut for adorable Pineapple and Coconut Dream Cake cupcakes.
Can I make this cake gluten-free?
You sure can! Just substitute your favorite gluten-free white cake mix (same weight/volume as regular) and check that all other ingredients, such as baking powder, are gluten-free as well.
How do I know when the cake layers are done baking?
The best test is to insert a toothpick in the center—when it comes out clean or with just a few moist crumbs, your Pineapple and Coconut Dream Cake layers are perfectly baked and ready to cool.
Final Thoughts
If you’re dreaming of a cake that’s vibrant, luscious, and just a little bit magical, Pineapple and Coconut Dream Cake is calling your name! This recipe is a crowd-pleaser for all ages, bursting with joy in every bite. Give it a try soon—and get ready to fall for your new favorite tropical dessert!
Print
Pineapple and Coconut Dream Cake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple and Coconut Dream Cake. A moist white cake infused with pineapple and coconut, layered with a creamy pineapple-infused cream cheese frosting and topped with shredded coconut.
Ingredients
Cake:
- 1 box white cake mix
- 1 cup canned crushed pineapple, drained
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- Extra shredded coconut for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Prepare the Cake: Mix cake ingredients in a bowl, then stir in shredded coconut. Divide batter between pans and bake for 25–30 minutes.
- Make the Frosting: Beat cream cheese and butter, add powdered sugar and vanilla, then fold in crushed pineapple.
- Assemble the Cake: Spread frosting between layers and over the cake. Garnish with shredded coconut.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving.
Notes
- Use fresh shredded coconut for a more intense flavor.
- For a tropical twist, add chopped macadamia nuts or pineapple chunks between layers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
