Treat yourself to a dessert that tastes like a vacation with this Pineapple Coconut Dream Cake—a moist, tender cake infused with juicy pineapple and coconut, topped with fluffy vanilla-coconut frosting and a golden blanket of toasted coconut. It’s simple to make, yet tastes like something you’d savor at a beachside resort.
This tropical cake is ideal for potlucks, birthdays, holiday tables, or simply when you need a slice of sunshine on your plate.
Ingredients
For the Cake
- 1 box (15.25 oz) yellow or white cake mix
- 1 small box (3.4 oz) instant vanilla pudding mix
- 1 cup water
- ½ cup vegetable oil (or melted unsalted butter for a richer taste)
- 4 large eggs
- 1 can (8 oz) crushed pineapple with juice (do not drain)
- 1 teaspoon coconut extract (optional but recommended for enhanced flavor)
For the Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 16 oz (about 4 cups) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
- 1 teaspoon coconut extract (optional)
For the Topping
- 1 cup sweetened shredded coconut, lightly toasted
- Extra crushed pineapple (optional, for garnish)
Instructions
1. Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easier cleanup.
2. Toast the Coconut
- In a dry skillet over medium heat, add the 1 cup shredded coconut.
- Stir frequently for 3–5 minutes, until the coconut turns a beautiful golden brown.
- Remove from heat and let cool completely. Set aside for topping.
3. Mix the Cake Batter
- In a large bowl, combine:
- Cake mix
- Pudding mix
- Water
- Oil or melted butter
- Eggs
- Undrained crushed pineapple
- Coconut extract (if using)
- Using a hand mixer or whisk, beat the mixture for 2–3 minutes, until the batter is smooth. The crushed pineapple will make the batter thick and luscious.
4. Bake the Cake
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from oven and let the cake cool completely in the pan on a wire rack.
Tip: Avoid frosting a warm cake, or the frosting may melt.
5. Make the Frosting
- In a large bowl, beat the softened butter with an electric mixer until creamy, about 1–2 minutes.
- Gradually add the powdered sugar, 1 cup at a time, beating slowly at first to avoid a sugar cloud.
- Once all the sugar is added, mix in the vanilla, coconut extract, and 1 tablespoon of cream or milk.
- Increase speed and beat for another 2–3 minutes, until the frosting is light, fluffy, and easy to spread.
- If the frosting is too thick, add another splash of cream. If it’s too thin, add more powdered sugar by the tablespoon.
6. Frost and Decorate the Cake
- Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula or butter knife.
- Sprinkle the toasted coconut over the frosting, gently pressing it down so it adheres.
- If desired, garnish with extra crushed pineapple or a light drizzle of pineapple juice for a decorative touch.
7. Slice and Serve
- Cut the cake into squares or slices.
- Serve chilled for a firmer texture, or at room temperature for a softer bite.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
