If you love tropical flavors, this Pineapple Coconut Dream Cake is about to become your new favorite dessert! Imagine a light, fluffy cake bursting with juicy pineapple, creamy coconut, and a luscious whipped topping. It’s like a vacation in every bite! Plus, the best part? It’s super easy to make—no complicated steps, just simple ingredients that come together beautifully.
Whether you’re baking for a summer gathering, a potluck, or just treating yourself to something sweet, this cake is guaranteed to impress. It’s moist, flavorful, and topped with a dreamy whipped cream, toasted coconut, and even more pineapple. Trust me, one slice won’t be enough!
So, let’s dive right in and start baking this tropical masterpiece.
Ingredients You’ll Need
This recipe keeps things simple while delivering big flavors. Here’s what you’ll need:
For the Cake:
- 1 box yellow cake mix (or white cake mix)
- 1 cup crushed pineapple (with juice)
- 1/2 cup coconut milk (or regular milk)
- 1/3 cup vegetable oil
- 3 large eggs
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- 1/2 cup crushed pineapple, drained
Let’s Get Baking!
Step 1: Preheat the Oven
Before anything else, set your oven to 350°F (175°C). If you’re using a 9×13-inch baking pan or two 8-inch round cake pans, make sure to grease and flour them so the cake doesn’t stick.
Step 2: Make the Cake Batter
Now, let’s mix up this dreamy batter. Grab a large mixing bowl and add:
- Cake mix – The base of our cake, making it super easy!
- Crushed pineapple (with juice) – This keeps the cake moist and adds that tropical sweetness.
- Coconut milk – Enhances the coconut flavor and makes the cake even more tender.
- Vegetable oil – Keeps the cake soft and fluffy.
- Eggs – Helps bind everything together for a light texture.
Using an electric mixer, beat everything together on medium speed for 2–3 minutes. You’ll notice the batter becoming smooth, slightly thick, and smelling absolutely delicious!
Step 3: Bake the Cake
Pour the batter evenly into your prepared pan(s) and smooth it out. Pop it into the preheated oven and bake for 25–30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
Now, here’s the hard part—letting it cool! Leave the cake in the pan and allow it to cool completely before adding the topping. This ensures the whipped cream won’t melt and keeps everything light and fluffy.
Step 4: Make the Whipped Topping
The key to a great whipped topping is using cold ingredients. If possible, chill your mixing bowl and beaters in the fridge for about 10–15 minutes before starting. This helps the cream whip up faster and hold its shape longer.
Now, in a large mixing bowl, combine:
- 1 cup heavy whipping cream – The base of our light, fluffy topping.
- 1/4 cup powdered sugar – Adds just the right amount of sweetness.
- 1/2 teaspoon vanilla extract – Enhances the flavor with a subtle warmth.
Using a hand mixer or stand mixer, beat the mixture on medium-high speed until stiff peaks form. This means when you lift the beaters, the whipped cream should hold its shape without falling over. Be careful not to overmix—otherwise, you’ll end up with butter!
Next, gently fold in:
- 1 cup toasted shredded coconut – Adds a delicious crunch and nutty flavor.
- 1/2 cup drained crushed pineapple – Brings in more tropical sweetness without making the topping too watery.
Use a spatula to fold these ingredients in gently, making sure to keep the whipped cream light and airy.
Step 5: Assemble the Cake
Now comes the fun part—putting everything together!
If you baked your cake in a 9×13-inch pan, simply spread the whipped topping evenly over the cooled cake using a spatula. If you made two 8-inch round cakes, you can spread half of the topping on one layer, place the second cake on top, and then cover it completely with the rest of the topping.
For an extra touch of tropical goodness, garnish with:
- A sprinkle of more toasted coconut – Because you can never have too much!
- A few pineapple chunks on top – Adds a fresh, juicy bite.
At this point, the cake is already looking irresistible, but here’s a pro tip: chill it for at least an hour before serving. This helps the flavors meld together and makes the whipped topping even more refreshing.
Frequently Asked Questions (FAQ)
Before we wrap things up, let’s go over some common questions about this Pineapple Coconut Dream Cake. Whether you’re wondering about substitutions, storage, or tweaks to the recipe, I’ve got you covered!
1. Can I use fresh pineapple instead of canned?
Absolutely! If you prefer fresh pineapple, just finely chop it and use about 1 cup of fresh pineapple and 2–3 tablespoons of juice. The juice is important for moisture and flavor, so don’t skip it!
2. Do I have to toast the coconut?
No, but I highly recommend it! Toasting the coconut brings out its natural sweetness and adds a slight crunch. To toast it, simply spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally until golden brown.
3. Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day since the flavors have time to meld together. Just cover and refrigerate it for up to 2 days before serving.
4. How should I store leftovers?
Since this cake has a whipped cream topping, it should be stored in the refrigerator. Cover it tightly with plastic wrap or keep it in an airtight container. It will stay fresh for up to 3 days.
5. Can I use Cool Whip instead of homemade whipped cream?
Yes! If you’re short on time, you can swap the homemade whipped cream for Cool Whip. Use about 2 cups and fold in the toasted coconut and drained pineapple as directed.
6. Can I make this cake in cupcake form?
Definitely! Just divide the batter evenly into lined muffin tins and bake at 350°F (175°C) for about 18–20 minutes. Once cooled, top each cupcake with the whipped topping and a sprinkle of toasted coconut.
7. What if I don’t have coconut milk?
No problem! You can use regular milk or even buttermilk instead. Coconut milk adds extra flavor, but the cake will still be delicious without it.
Final Thoughts
And that’s it—your Pineapple Coconut Dream Cake is ready to enjoy! With its moist, pineapple-infused cake and creamy, coconutty topping, this dessert is pure tropical bliss. It’s light yet indulgent, making it perfect for everything from summer barbecues to holiday gatherings.
Happy baking!
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PINEAPPLE COCONUT DREAM CAKE
- Total Time: 45 minutes
Description
A tropical delight with a moist pineapple-infused cake, topped with fluffy whipped cream and toasted coconut. Perfect for summer gatherings or anytime you crave a sweet island escape!
Ingredients
For the Cake:
- 1 box yellow cake mix (or white cake mix)
- 1 cup crushed pineapple (with juice)
- 1/2 cup coconut milk (or regular milk)
- 1/3 cup vegetable oil
- 3 large eggs
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- 1/2 cup crushed pineapple, drained
Instructions
1️⃣ Preheat the oven:
Set your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan (or two 8-inch round pans).
2️⃣ Prepare the cake batter:
In a large bowl, combine cake mix, crushed pineapple with juice, coconut milk, vegetable oil, and eggs.
Beat with an electric mixer on medium speed for 2–3 minutes until the batter is smooth.
3️⃣ Bake the cake:
Pour the batter into the prepared pan(s) and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan(s).
4️⃣ Make the topping:
In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in toasted coconut and drained pineapple.
5️⃣ Assemble and serve:
Spread the whipped cream mixture evenly over the cooled cake.
Garnish with extra toasted coconut or pineapple chunks if desired.
Slice and serve chilled for the best flavor and texture.
Notes
- Toast the Coconut: Spread shredded coconut on a baking sheet and bake at 325°F (160°C) for 5–7 minutes, stirring occasionally, until golden brown. This enhances the nutty, caramelized flavor!
- Chill Before Serving: Refrigerate the cake for at least 30 minutes before serving for the best taste and texture.
- Make It Extra Special: Add a drizzle of caramel sauce or a sprinkle of crushed macadamia nuts for a more indulgent dessert!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
