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

Scale

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)

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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