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