Pineapple Coconut Dream Cake Recipe You’ll Adore

Dreams dance through tropical breezes with this pineapple coconut dream cake that whispers sweet memories of island getaways.

Sunlight seems to shine directly onto each golden slice, beckoning you closer.

Creamy layers meld together like a delectable island romance, promising pure indulgence.

Soft coconut notes intertwine with bright pineapple bursts, creating magic in every single bite.

Moisture drips from each forkful, promising a dessert that feels like a warm tropical embrace.

Baking becomes an adventure when tropical ingredients blend so perfectly.

Each slice promises a mini vacation for your taste buds, waiting to transport you somewhere magical.

Why People Love Pineapple Coconut Dream Cake

• Indulge in a slice of paradise with this easy-to-make cake that transports you to a sunny beach getaway.
• Whip up this delightful dessert in under an hour using basic pantry ingredients and minimal baking skills required.
• Combine the sweet tanginess of pineapple with creamy coconut and rich cream cheese frosting for a dessert that'll wow everyone at gatherings.
• Perfect for summer parties, potlucks, birthdays, or as a weekend family treat that requires minimal effort but delivers maximum flavor.

What Goes Into Pineapple Coconut Dream Cake

• Vanilla Cake Mix: Provides the foundational structure and sweet flavor for the cake.
• Crushed Pineapple: Adds moisture and tropical tanginess to the cake batter.
• Shredded Coconut: Brings texture and authentic coconut flavor to the cake.
• Vegetable Oil: Ensures a moist and tender cake texture.
• Eggs: Binds ingredients and helps with cake's rise and structure.
• Water: Helps blend ingredients smoothly.

• Cream Cheese: Creates a rich, creamy base for the frosting.
• Butter: Adds smoothness and enhances flavor of frosting.
• Vanilla Extract: Provides a subtle, sweet aromatic flavor.
• Powdered Sugar: Sweetens and thickens the frosting.

• Shredded Coconut: Adds decorative texture and extra coconut flavor.
• Pineapple Chunks: Optional garnish for additional tropical touch.

Steps to Make Pineapple Coconut Dream Cake

Step 1: Mix Cake Base

• Vanilla cake mix
• Crushed pineapple with juice
• Shredded coconut
• Vegetable oil
• Eggs
• Water

Whisk ingredients thoroughly until batter becomes smooth and creamy. Ensure no lumps remain.

Step 2: Prepare Baking Pan

Grease a 9×13-inch baking pan generously. Dust with flour to prevent sticking. Spread cake mixture evenly across the pan, making sure surface is level.

Step 3: Bake Cake

Set oven temperature to 350F (175C). Place pan in preheated oven. Bake for 30-35 minutes. Check doneness by inserting a toothpick into center- it should come out clean. Remove from oven and let cool completely.

Step 4: Whip Cream Cheese Frosting

• Softened cream cheese
• Butter
• Vanilla extract
• Powdered sugar

Beat until mixture becomes light, fluffy, and silky smooth.

Step 5: Frost and Decorate

Spread cream cheese frosting generously over cooled cake. Sprinkle shredded coconut across the top. Optional: Garnish with fresh pineapple chunks.

Step 6: Chill and Serve

Refrigerate cake for minimum 2 hours. This helps flavors meld and makes cutting easier. Slice into squares and serve chilled for maximum tropical delight.

Tips for Baking Pineapple Coconut Dream Cake

• Drain Pineapple Perfectly: Squeeze excess juice from crushed pineapple using a fine-mesh strainer to prevent a soggy cake texture and ensure optimal moisture balance.
• Boost Coconut Flavor: Toast shredded coconut in a dry skillet before adding to the batter for a deeper, nuttier taste that enhances the tropical profile of the cake.
• Create Smooth Frosting: Ensure cream cheese and butter are at room temperature to achieve a silky, lump-free frosting that spreads easily and looks professional.
• Customize Dietary Needs: Swap regular cake mix with gluten-free or low-sugar alternatives to accommodate different dietary restrictions without compromising the cake's delicious tropical essence.
• Prevent Cake Dryness: Check cake doneness early and remove from oven immediately when a toothpick comes out clean to maintain a moist, tender crumb that melts in your mouth.

Best Way to Store and Reheat Pineapple Coconut Dream Cake

• Store covered cake in an airtight container in the refrigerator for up to 5 days, ensuring maximum freshness and flavor retention.
• Wrap cake tightly in plastic wrap and aluminum foil, then freeze for 2-3 months, preserving its delightful taste and texture.
• Remove frozen cake from freezer and let it defrost in the refrigerator overnight, allowing gradual temperature adjustment.
• Warm individual slices in the microwave for 15-20 seconds on low power to maintain moisture and prevent drying out.

Great Pairings for Pineapple Coconut Dream Cake

• Mix a refreshing piña colada with white rum, coconut cream, and fresh pineapple juice to complement the cake's tropical flavors.
• Select a sweet Moscato or Sauternes to highlight the cake's fruity and creamy notes, creating a luxurious dessert experience.
• Serve a light, dairy-free coconut sorbet alongside the cake to intensify the tropical coconut profile and provide a cool, refreshing contrast.
• Brew a Hawaiian Kona coffee or coconut-flavored espresso to bring out the cake's rich, sweet undertones and provide a complementary aromatic experience.

Fun Twists on Pineapple Coconut Dream Cake

• Gluten-Free Paradise: Replace vanilla cake mix with a gluten-free cake mix and ensure all other ingredients are certified gluten-free for celiac or gluten-sensitive individuals.
• Vegan Tropical Temptation: Swap eggs with mashed banana or applesauce, use dairy-free cream cheese alternative, and coconut oil instead of vegetable oil to create a plant-based version.
• Low-Sugar Tropical Delight: Substitute regular cake mix with a sugar-free mix, use stevia-sweetened cream cheese frosting, and reduce overall sugar content while maintaining delicious flavor profile.
• Dairy-Free Coconut Dream: Use coconut cream cheese alternative, plant-based butter substitute, and ensure all ingredients are dairy-free for lactose-intolerant individuals.

Questions and Answers for Pineapple Coconut Dream Cake

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

You can use fresh pineapple, but make sure to chop it finely and include the juice to maintain the cake’s moisture and flavor profile.

• Is it possible to make this cake gluten-free?

Yes, simply substitute the vanilla cake mix with a gluten-free cake mix. Ensure all other ingredients are also gluten-free to make the entire recipe safe for those with gluten sensitivities.

• How can I prevent the coconut from burning when topping the cake?

Lightly toast the coconut in a dry skillet before adding it to the cake. This will give a nice golden color and prevent burning while enhancing the coconut’s nutty flavor.

• What if I don't have a 9×13-inch pan?

You can use two 8-inch round pans or a similar sized rectangular baking dish. Just adjust the baking time slightly and check for doneness with a toothpick.

Pineapple Coconut Dream Cake Recipe

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4.7 from 29 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Tropical paradise meets sweet indulgence in this Pineapple Coconut Dream Cake, blending luscious island flavors with creamy textures. Moist layers of coconut-infused cake topped with caramelized pineapple and silky frosting will transport taste buds to a sun-drenched escape.

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Ingredients

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Main Ingredients:

• 5 large eggs
• 1 cup coconut milk
• 1 cup crushed pineapple, drained
• 1 cup unsalted butter, room temperature
• 1 cup shredded coconut
• 3 cups all-purpose flour

Cake Structure Ingredients:

• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• 2 teaspoons vanilla extract

Frosting and Garnish Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1–2 tablespoons coconut milk (for consistency)
• ½ cup toasted coconut flakes
• ½ cup pineapple chunks

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Instructions

1. Prepare a temperate kitchen workspace and adjust the oven temperature to 350F (175C), ensuring the rack is centered for optimal heat circulation.
2. Select a 9×13-inch baking vessel and thoroughly coat its interior with a light layer of grease and flour to prevent potential cake adherence.
3. Consolidate the vanilla cake mix, crushed pineapple with its natural juice, shredded coconut, vegetable oil, eggs, and water into a spacious mixing container.
4. Utilize a whisk or electric mixer to integrate the ingredients, transforming them into a uniform, silky batter without lumps or dry pockets.
5. Transfer the liquid mixture into the prepared baking pan, carefully distributing it to create an even surface that will promote consistent baking.
6. Position the pan in the preheated oven and allow the cake to bake for approximately 30-35 minutes, monitoring its progress by inserting a clean toothpick into the center.
7. Remove the cake once the toothpick emerges clean, indicating complete internal cooking, and allow it to cool completely at room temperature.
8. Whip the softened cream cheese and butter together until they achieve a light, airy consistency with no visible lumps.
9. Introduce vanilla extract and powdered sugar to the cream cheese mixture, blending until a smooth, spreadable frosting develops.
10. Once the cake has reached ambient temperature, generously apply the cream cheese frosting across its entire surface.
11. Embellish the frosted cake with an additional layer of shredded coconut, creating a textural and visual appeal.
12. Optional: Strategically place fresh pineapple chunks for an extra burst of tropical flavor and aesthetic charm.
13. Refrigerate the completed dessert for a minimum of two hours, allowing the flavors to meld and the texture to stabilize.
14. Slice into precise squares and serve chilled, presenting a refreshing and decadent tropical-inspired confection.

Notes

• Drain pineapple thoroughly to prevent a soggy cake, using a fine-mesh strainer or cheesecloth to remove excess moisture.
• Toast shredded coconut beforehand for an enhanced nutty flavor and extra crunch that elevates the cake’s texture.
• Swap vegetable oil with coconut oil to intensify the tropical coconut profile and create a more authentic island-inspired dessert.
• For a gluten-free version, replace the vanilla cake mix with a gluten-free alternative and ensure all other ingredients are certified gluten-free.

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

Nutrition

• Serving Size: 12
• Calories: 450
• Sugar: 35 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 90 mg