Pineapple Coconut Dream Cake

This Pineapple Coconut Dream Cake is a tropical delight that combines the sweetness of pineapple, the richness of coconut, and the lightness of a buttery cake. With its moist crumb, creamy topping, and crunchy toasted coconut, it’s the perfect dessert for any occasion—or just because you’re craving something dreamy!

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow or white cake mix
• 1 can (20 oz) crushed pineapple in juice (do not drain)
• 3 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut (plus extra for garnish)

For the Creamy Topping:

• 1 package (8 oz) cream cheese, softened
• 1 stick (½ cup) unsalted butter, softened
• 1 box (16 oz) powdered sugar
• 1 teaspoon coconut extract (optional, but recommended for enhanced flavor)
• ½ cup shredded sweetened coconut (toasted, for garnish)

Instructions

Step 1: Preheat and Prepare

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

Step 2: Make the Cake Batter

1. In a large mixing bowl, combine the cake mix, crushed pineapple (with juice), eggs, oil, and vanilla extract.
2. Use a hand mixer or whisk to blend the ingredients until smooth and well combined.
3. Stir in 1 cup of shredded coconut by hand, ensuring it’s evenly distributed throughout the batter.

Step 3: Bake the Cake

1. Pour the batter into the prepared baking pan and spread it out 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 on a wire rack.

Step 4: Prepare the Creamy Topping

1. In a medium bowl, beat the softened cream cheese and butter together using a hand mixer until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once all the sugar is incorporated, increase the speed and beat until fluffy.
3. Mix in the coconut extract (if using) for an extra burst of tropical flavor.

Step 5: Assemble the Cake

1. Once the cake has cooled completely, spread the creamy topping evenly over the surface using a spatula.
2. Sprinkle the top generously with toasted shredded coconut for added texture and flavor. (See tips below for toasting instructions.)

Step 6: Serve and Enjoy

1. Slice the cake into squares and serve as-is, or chill it in the refrigerator for 30 minutes to allow the flavors to meld.
2. Garnish with additional toasted coconut if desired.

Tips for Success

• Toasting Coconut: To toast shredded coconut, spread it evenly on a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 3-5 minutes. Alternatively, bake it on a sheet pan in a 350°F oven for 5-7 minutes, watching closely to prevent burning.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal texture.
• Make Ahead: You can prepare the cake base a day in advance and store it at room temperature. Add the topping and toasted coconut just before serving.

Why You’ll Love This Cake

The combination of juicy pineapple, creamy frosting, and crunchy toasted coconut creates a symphony of textures and flavors. It’s light enough to satisfy your sweet tooth without being overly heavy, making it ideal for potlucks, summer gatherings, or cozy nights at home.

Indulge in this Pineapple Coconut Dream Cake and transport yourself to a tropical paradise—one bite at a time!