Pineapple Coconut Dream Cake
This Pineapple Coconut Dream Cake is a tropical delight bursting with juicy pineapple, creamy coconut, and fluffy layers of vanilla cake. It’s light, luscious, and perfect for summer gatherings or any time you crave a sunny dessert that melts in your mouth!
Ingredients
- Cake Layers
- 1 box white or yellow cake mix 15.25 oz
- 1 cup crushed pineapple with juice
- ½ cup shredded coconut
- ½ cup vegetable oil
- 3 large eggs
- ½ cup milk or coconut milk
- Filling
- 1 20 oz can crushed pineapple (drained slightly)
- ½ cup sugar
- 1 tbsp cornstarch
- Frosting
- 1 8 oz package cream cheese, softened
- 1 8 oz container whipped topping (Cool Whip)
- ½ cup powdered sugar
- ½ cup shredded coconut plus extra for topping
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter:
- In a large mixing bowl, combine cake mix, pineapple (with juice), shredded coconut, oil, eggs, and milk.
- Mix until smooth and well blended.
- Bake the Cake:
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
- Make the Pineapple Filling:
- In a small saucepan, combine pineapple, sugar, and cornstarch.
- Cook over medium heat until thickened (about 5–7 minutes).
- Cool completely before spreading on the cake.
- Prepare the Frosting:
- Beat cream cheese and powdered sugar until smooth.
- Fold in whipped topping and shredded coconut until creamy and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread with pineapple filling.
- Top with the second layer and frost the entire cake with coconut frosting.
- Garnish and Chill:
- Sprinkle with extra shredded coconut.
- Chill for at least 1 hour before serving for the best texture and flavor.
Notes
- Substitute fresh whipped cream for Cool Whip if preferred.
- Add toasted coconut on top for extra crunch.
- Store leftovers in the fridge for up to 4 days.