Dreamy Pineapple Coconut Cake

This Dreamy Pineapple Coconut Cake is a tropical twist on a classic dessert, combining the sweetness of crushed pineapple with the rich, nutty flavor of shredded coconut. Made with a convenient cake mix and topped with a simple glaze, this cake is easy to prepare yet utterly irresistible. Perfect for potlucks, parties, or a sweet family treat, it’s sure to become a favorite in your recipe collection.

📋 Ingredients

• 1 box vanilla cake mix
• 1 can (20 oz) crushed pineapple, drained
• 1 cup shredded coconut (sweetened or unsweetened, depending on preference)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp milk

👩‍🍳 Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C) .
2. Grease and flour a 9×13-inch baking pan , or line it with parchment paper for easy removal.

Step 2: Make the Batter

1. In a large mixing bowl, combine the vanilla cake mix , eggs , vegetable oil , and vanilla extract . Mix until smooth and well combined.
2. Gently fold in the drained crushed pineapple and shredded coconut , ensuring they are evenly distributed throughout the batter.

Step 3: Bake the Cake

1. Pour the batter into the prepared baking pan, spreading it evenly.
2. Bake in the preheated oven for 30–35 minutes , or until a toothpick inserted into the center comes out clean.
3. Remove the cake from the oven and let it cool completely in the pan on a wire rack.

Step 4: Prepare the Glaze

1. In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk, a teaspoon at a time, if needed to achieve a drizzle-consistency glaze.

Step 5: Assemble and Serve

1. Once the cake has cooled, drizzle the glaze evenly over the top.
2. Slice and serve chilled or at room temperature for the best taste. Enjoy the tropical flavors of this dreamy cake!

Tips for Success

• Drain the Pineapple Well: To prevent the cake from becoming too moist, drain the crushed pineapple thoroughly using a fine-mesh strainer or paper towels.
• Coconut Variations: Use toasted shredded coconut for added depth of flavor. Simply toast it in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden brown.
• Glaze Customization: For a tropical twist, replace the milk in the glaze with coconut milk for a richer, creamier flavor.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days .
• Freezing: Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months . Thaw overnight in the refrigerator before glazing and serving.

Why You’ll Love This Recipe

This Dreamy Pineapple Coconut Cake is a delightful blend of sweet, tangy, and nutty flavors that transport you to a tropical paradise. The crushed pineapple adds moisture and a hint of acidity, while the shredded coconut provides a satisfying texture and rich aroma. With its simple preparation and crowd-pleasing taste, this cake is perfect for any occasion. Whether you’re craving a slice of sunshine or looking for a dessert that stands out, this cake delivers big on flavor and charm. Dive into this dreamy treat and let its tropical vibes brighten your day!