This Pineapple Coconut Dream Cake is a tropical twist on a classic dessert, combining the sweetness of pineapple, the creaminess of coconut, and a fluffy vanilla pudding layer. It’s light, refreshing, and perfect for potlucks, parties, or any occasion that calls for something indulgent yet easy to make. With layers of flavor and texture, this cake is sure to be a crowd-pleaser!
Prep Time
- 15 minutes
Cook Time
- 30–35 minutes
Chill Time
- 2 hours
Total Time
- 2 hours 45 minutes
Servings
- 12 servings
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple with juice
- 1 cup sweetened shredded coconut
For the Topping:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
Instructions
Step 1: Bake the Cake
- Preheat your oven according to the instructions on the yellow cake mix box.
- Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Prepare the cake batter as directed on the box and pour it into the prepared pan.
- Bake the cake according to the package directions, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
Step 2: Add the Pineapple Layer
- Once the cake has cooled, spread the entire can of crushed pineapple (with its juice) evenly over the top of the cake.
- Sprinkle the sweetened shredded coconut over the pineapple layer, ensuring it’s evenly distributed.
Step 3: Prepare the Pudding Topping
- In a medium mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2–3 minutes).
- Gently fold in the whipped topping until the mixture is smooth and creamy.
Step 4: Assemble the Cake
- Spread the pudding-whipped topping mixture evenly over the pineapple and coconut layer.
- Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the topping to set.
Step 5: Serve and Enjoy
- Slice the chilled cake into squares and serve. Each bite is a delightful combination of soft cake, juicy pineapple, chewy coconut, and creamy pudding topping.
Pro Tips
- Make Ahead: This cake tastes even better the next day as the flavors deepen. Prepare it up to a day in advance and store it covered in the refrigerator.
- Add Extra Texture: Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes before sprinkling it on the cake for added crunch.
- Customize: Add maraschino cherries on top for a pop of color or drizzle caramel sauce for extra sweetness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days .
Nutrition Facts (Per Serving, based on 12 servings)
- Calories: ~320 kcal
- Protein: 4g
- Carbohydrates: 50g
- Fat: 12g
- Fiber: 1g
- Sugar: 35g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Pineapple Coconut Dream Cake is a tropical dream come true! The moist yellow cake serves as the perfect base for layers of juicy crushed pineapple, chewy shredded coconut, and a creamy vanilla pudding topping. It’s light yet indulgent, making it a versatile dessert for any occasion. Whether you’re hosting a summer barbecue or craving a taste of the tropics, this cake is sure to impress.
Ready to whip up this easy, no-fuss dessert? Grab your ingredients and get ready to enjoy a slice of pineapple-coconut heaven—it’s pure tropical bliss in every bite!
