Hawaiian Pineapple Coconut Dream Cake Recipe: A Tropical Delight

Sweet summer memories flood my mind when I think about this hawaiian pineapple coconut dream cake that promises tropical bliss in every bite.

Memories of island breezes and sunshine dance across my kitchen counter.

Sunshine-yellow cake layers whisper promises of delectable moments ahead.

Creamy coconut frosting stands ready to embrace each tender crumb with luxurious texture.

Unexpected bursts of fruity pineapple will make you smile with pure delight.

Layers of tropical comfort await your culinary adventure.

Grab a fork and let this dreamy dessert transport you to paradise.

What Makes Hawaiian Pineapple Coconut Dream Cake Special

• Perfect for potlucks, summer gatherings, and family celebrations, this cake pleases crowds without complicated techniques.
• The condensed milk and coconut milk soak create an incredibly soft, rich texture that transforms an ordinary cake mix into a luxurious tropical treat.
• Using boxed cake mix and simple ingredients means even beginner bakers can create a stunning, restaurant-worthy dessert without stress or complicated steps.

Ingredients for the Tropical Pineapple Coconut Dream Cake

• Yellow Cake Mix: The foundation of the cake, providing a soft and light texture.
• Crushed Pineapple: Replaces water, adds moisture and tropical flavor to the cake.

• Sweetened Condensed Milk, Coconut Milk: Creates a rich, creamy layer that makes the cake extra moist and indulgent.

• Shredded Coconut, Toasted Coconut Flakes: Adds tropical texture and nutty flavor to the cake.
• Heavy Cream: Creates a light and fluffy whipped cream topping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Vanilla Extract: Enhances the overall flavor profile of the whipped cream.
• Pineapple Slices or Chunks: Optional fresh garnish that adds a bright, fresh touch to the cake.

How to Make a Hawaiian Dream Cake with Pineapple and Coconut

Step 1: Prepare Baking Pan

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly.

Step 2: Create Cake Batter

Mix yellow cake mix with ingredients listed on package, replacing water with undrained crushed pineapple. Stir until smooth and well combined.

Step 3: Bake Cake

Pour batter into prepared pan. Bake for 25-30 minutes until a toothpick inserted in center comes out clean.

Step 4: Create Moisture Layer

While cake is warm, poke multiple holes across entire surface using a fork.

Step 5: Add Liquid Soak

• Sweetened condensed milk
• Coconut milk

Pour mixture evenly over warm cake, allowing liquid to absorb completely.

Step 6: Add Coconut Topping

Sprinkle shredded coconut across cake surface. Allow cake to cool completely.

Step 7: Prepare Whipped Cream

• Heavy cream
• Powdered sugar
• Vanilla extract

Whip until stiff peaks form.

Step 8: Finish Cake

Spread whipped cream evenly over cooled cake. Sprinkle toasted coconut flakes on top.

Step 9: Chill and Serve

Refrigerate cake for minimum one hour. Garnish with fresh pineapple slices if desired. Serve chilled and enjoy!

Tips for a Fluffy Pineapple Coconut Cake

• Swap Water Wisely: Replace water with undrained crushed pineapple to boost moisture and intensify fruity flavor in the cake mix.
• Poke for Perfection: Use a fork to create multiple holes in the warm cake, allowing the milk mixture to penetrate deeply and create a supremely moist texture.
• Chill for Maximum Flavor: Refrigerate the cake for at least an hour before serving, which helps the flavors blend and enhances the overall taste experience.
• Toast Coconut Strategically: Lightly toast coconut flakes before sprinkling on top to release a nutty aroma and add a delightful crunch to the cake's texture.
• Whip Cream with Precision: Ensure heavy cream reaches stiff peak stage for a light, fluffy topping that holds its shape beautifully on the cake's surface.

Ways to Store and Enjoy Pineapple Coconut Dream Cake Later

• Wrap the cake tightly with plastic wrap or place in an airtight container to prevent drying out. Keep refrigerated for up to 4 days.
• Slice the cake and wrap individual portions in plastic wrap, then store in a freezer-safe container for maximum 2 months. Thaw overnight in the refrigerator before serving.
• Gently warm individual slices in the microwave for 10-15 seconds to restore moisture and softness. Avoid overheating to maintain the cake's delicate texture.
• Let chilled cake sit at room temperature for 15 minutes before serving to enhance flavor and restore its creamy consistency.

What to Pair with Pineapple Coconut Dream Cake

• Select a crisp, slightly sweet Riesling or Gewürztraminer that complements the cake's fruity and creamy profile, enhancing the Hawaiian-inspired dessert's tropical notes.
• Mix a light coconut rum with pineapple juice and a splash of lime, serving this refreshing drink alongside the cake to amplify the dessert's tropical essence and provide a delightful beverage pairing.
• Scoop a high-quality vanilla bean ice cream next to the cake slice, allowing the creamy, smooth texture to balance the cake's rich coconut and pineapple flavors while adding an extra layer of indulgence.
• Arrange a colorful selection of tropical fruits like mango, passion fruit, and kiwi around the cake, offering a fresh and vibrant contrast to the cake's sweet and creamy texture.

Delicious Spins on Pineapple Coconut Dream Cake

• Gluten-Free Hawaiian Cake: Replace regular yellow cake mix with a gluten-free cake mix and ensure all ingredients are certified gluten-free.
• Dairy-Free Tropical Version: Substitute heavy cream with coconut cream for whipping and use dairy-free condensed milk alternative.
• Low-Sugar Hawaiian Dream: Use sugar-free cake mix, replace sweetened condensed milk with sugar-free version, and use monk fruit sweetener in whipped topping.
• Vegan Pineapple Coconut Cake: Swap eggs and milk in cake mix with flax eggs, use plant-based milk, coconut cream instead of dairy cream, and vegan condensed milk substitute.

Answering FAQs About Hawaiian Pineapple Coconut Dream Cake

• Can I use fresh pineapple instead of canned crushed pineapple?

No, stick with canned crushed pineapple because it provides the right moisture and sweetness for the cake. Fresh pineapple might make the cake too wet or change the texture.

• Is there a substitute for sweetened condensed milk?

You can use evaporated milk mixed with sugar, but sweetened condensed milk gives the best flavor and consistency. The condensed milk helps create that signature super-moist texture.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

• Can I make this cake ahead of time?

Yes! You can prepare the cake 1-2 days in advance. Keep it refrigerated and covered. The flavors actually improve as they meld together, making it even more delicious the next day.

Hawaiian Pineapple Coconut Dream Cake Recipe

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4.9 from 37 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Tropical Hawaiian Pineapple Coconut Dream Cake whisks paradise onto plates with luscious layers of island-inspired sweetness. Creamy coconut frosting and caramelized pineapple create a delectable escape that brings sunshine straight to dessert lovers.

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Ingredients

Scale 1x2x3x

Cake Base:

• 1 box yellow cake mix
• Eggs (as specified on the package)
• Vegetable oil (as specified on the package)
• Water (as specified on the package)

Fruit and Dairy:

• 1 can (20 ounces / 567 grams) crushed pineapple, undrained
• 1 can (14 ounces / 397 grams) sweetened condensed milk
• 1 cup (240 milliliters) coconut milk (or heavy cream for extra richness)
• 1 cup (100 grams) shredded sweetened coconut

Topping and Garnish:

• 2 cups (480 milliliters) heavy whipping cream
• ¼ cup (30 grams) powdered sugar
• 1 teaspoon vanilla extract
• ½ cup (50 grams) toasted coconut flakes
• Pineapple slices or chunks (optional)

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Instructions

1. Heat the oven to 350F (175C) and prepare a 9×13-inch baking pan with grease and flour.
2. Create the yellow cake batter by incorporating crushed pineapple instead of water, thoroughly blending until smooth and uniform.
3. Transfer the cake mixture into the prepared pan and bake for approximately 25-30 minutes, checking doneness with a toothpick inserted into the center.
4. While the cake is still warm, perforate the entire surface with multiple fork punctures to enhance moisture absorption.
5. Craft a decadent soaking liquid by whisking sweetened condensed milk and coconut milk together.
6. Gently cascade the milk mixture across the warm cake, ensuring even distribution and complete absorption.
7. Generously scatter shredded coconut over the top of the moistened cake.
8. Allow the cake to cool entirely to room temperature.
9. Prepare a luxurious whipped cream topping by combining heavy cream, powdered sugar, and vanilla extract, whipping until stiff peaks form.
10. Carefully spread the whipped cream across the cooled cake’s surface.
11. Embellish the cake with toasted coconut flakes and optional fresh pineapple garnishes.
12. Refrigerate the cake for a minimum of one hour to marry the flavors and achieve optimal serving consistency.

Notes

• Use room temperature ingredients for smoother cake batter and even mixing.
• Replace water with crushed pineapple to enhance moisture and natural sweetness in the cake.
• Ensure toothpick test is clean to confirm cake is perfectly baked without raw centers.
• Poke holes while cake is warm to help condensed milk and coconut milk absorb deeply into the cake, creating a richer, more decadent texture.
• Toast coconut flakes separately in a dry skillet for deeper, nuttier flavor before sprinkling on top.
• For gluten-free version, substitute regular cake mix with gluten-free yellow cake mix.
• Make ahead and refrigerate overnight to develop deeper, more integrated flavors.
• Dairy-free alternative: Use coconut whipped cream instead of heavy cream for topping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 420
• Sugar: 35 g
• Sodium: 300 mg
• Fat: 27 g
• Saturated Fat: 18 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 100 mg