Pineapple Coconut Dream Cake Recipe

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This tropical dessert is like a vacation on a plate! The Pineapple Coconut Dream Cake combines soft layers of moist yellow cake with a luscious pineapple filling, fluffy whipped topping, and a generous sprinkle of sweet shredded coconut. Whether you’re hosting a summer gathering or just want a taste of sunshine, this cake is a guaranteed crowd-pleaser.

Ingredients

For the Cake:

  • 1 box yellow cake mix (plus ingredients on the box: eggs, oil, water)

  • 1 tsp coconut extract (optional, for extra coconut flavor)

For the Pineapple Filling:

  • 1 can (20 oz) crushed pineapple in juice (do not drain)

  • 1 cup granulated sugar

  • 2 tbsp cornstarch (optional, for thicker filling)

For the Topping:

  • 1 tub (8 oz) whipped topping (like Cool Whip), thawed

  • 1/2 cup sour cream or cream cheese (optional for added richness)

  • 1–2 cups sweetened shredded coconut, toasted or untoasted

  • Pineapple tidbits or maraschino cherries (optional for garnish)

  • Instructions

    1. Bake the Cake:

      • Preheat oven to 350°F (175°C).

      • Prepare cake mix according to package directions. Add coconut extract if using.

      • Pour into a greased 9×13-inch baking dish and bake as directed (usually 25–30 minutes).

      • Let the cake cool slightly, then poke holes all over the top using a fork or skewer.

    2. Make the Pineapple Filling:

      • In a saucepan over medium heat, combine crushed pineapple (with juice) and sugar.

      • Stir in cornstarch if desired. Bring to a simmer and cook until thickened, about 5–7 minutes.

      • Pour warm filling over the warm cake, spreading evenly. Let it soak in and cool completely.

    3. Add the Topping:

      • In a bowl, mix whipped topping with sour cream or softened cream cheese if using.

      • Spread the topping evenly over the cooled cake.

    4. Finish with Coconut:

      • Sprinkle shredded coconut generously over the top.

      • Add pineapple tidbits or cherries for a tropical touch if desired.

    5. Chill and Serve:

      • Refrigerate for at least 2 hours (overnight is best).

      • Slice and enjoy the dreamy tropical flavor!

      • Tip: Toast the coconut in a dry skillet or oven at 350°F for 5–7 minutes for added crunch and flavor.

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