Pineapple Coconut Dream Cake

This pineapple coconut dream cake is soft, moist, and full of tropical flavor. The sweet pineapple blends perfectly with the creamy coconut, making every bite taste like sunshine. It’s light, fluffy, and feels like a little getaway in cake form.

I love how simple it is to make, yet it always looks and tastes so special. The coconut frosting adds a smooth, rich finish, and the pineapple keeps the cake perfectly tender. It’s that perfect mix of sweet and refreshing.

It’s great for summer parties, birthdays, or whenever I want something that feels bright and happy. Sweet, creamy, and full of tropical vibes—this cake truly lives up to its name.

Why You’ll Love This Recipe

• Reader Favorite: As one reader said, “This cake disappeared in minutes at our party!”
• Moist and Tropical: The combination of crushed pineapple and shredded coconut creates a tender, flavorful cake.
• Simple to Make: Ready in about an hour with basic pantry ingredients.
• No Mixer Required: Just mix, bake, and enjoy.
• Perfect for Sharing: Makes enough servings for a crowd.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour

Servings: This recipe makes one 9×13 inch cake, serving 12-15 people. Perfect for parties and gatherings. Need a smaller portion? Cut the recipe in half and use an 8×8 inch pan.

Difficulty: Easy enough for beginners but impressive enough to serve guests.

Required Kitchen Tools

• 9×13 inch baking pan
• Large mixing bowl
• Whisk or wooden spoon
• Measuring cups and spoons
• Can opener
• Cooling rack

Ingredients for Pineapple Coconut Dream Cake

This tropical cake comes together with simple ingredients that create amazing flavor and texture. The crushed pineapple keeps the cake moist, while the coconut adds a chewy sweetness. Here’s everything you’ll need to bring this dessert together:

• Cooking Spray: Prevents the cake from sticking to the pan.
• Crushed Pineapple: Use one 20-ounce can with juice for moisture and tropical flavor.
• Yellow Cake Mix: One standard box makes this recipe simple and foolproof.
• Butter: Melted butter adds richness to the cake.
• Eggs: Bind the ingredients and add structure.
• Shredded Sweetened Coconut: Provides chewy texture and sweet coconut flavor.
• Sugar: Adds extra sweetness to the topping.
• Vanilla Instant Pudding: One small box creates a creamy topping layer.
• Whipped Topping: Cool Whip or similar product makes the frosting light and fluffy.

Variations for Pineapple Coconut Dream Cake

• Add Cream Cheese: Mix softened cream cheese with the whipped topping for a tangy frosting.
• Try Coconut Cake Mix: Swap yellow cake mix for coconut cake mix for extra tropical flavor.
• Add Nuts: Sprinkle chopped macadamia nuts or pecans on top for crunch.
• Use Fresh Pineapple: Replace canned pineapple with finely chopped fresh pineapple if you have it.
• Make It Chocolate: Use chocolate cake mix and add chocolate chips for a tropical twist.
• Toast the Coconut: Toast some coconut in the oven and sprinkle on top for deeper flavor.

How to Make Pineapple Coconut Dream Cake Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 350 degrees. Spray your 9×13 inch baking pan with cooking spray to prevent sticking.

2. Mix the Cake Batter

In a large bowl, combine the crushed pineapple with its juice, yellow cake mix, melted butter, and eggs. Stir everything together until well combined. The batter will be thick and lumpy from the pineapple.

3. Add the Coconut Layer

Pour the batter into your prepared pan. Spread it evenly across the bottom. Sprinkle the shredded coconut over the top of the batter. Add a light dusting of sugar over the coconut.

4. Bake the Cake

Place the pan in your preheated oven. Bake for 40-45 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the pan.

5. Cool Completely

Remove the cake from the oven and let it cool completely on a cooling rack. This step is important before adding the topping.

6. Prepare the Topping

While the cake cools, prepare the vanilla instant pudding according to package directions. Once set, fold the whipped topping into the pudding until smooth and creamy.

7. Frost and Serve

Spread the pudding mixture evenly over the cooled cake. Refrigerate for at least one hour before serving to let the topping set.

Serving and Decoration

Slice the cake into squares and serve chilled. For extra flair, garnish each slice with a maraschino cherry, a sprinkle of toasted coconut, or a small wedge of fresh pineapple. This cake looks beautiful on a white serving platter with tropical flowers nearby. Serve with cold milk or a cup of coffee.

How to Serve Pineapple Coconut Dream Cake

This versatile dessert works for many occasions:

• At Parties: Cut into small squares for easy finger food.
• For Potlucks: Transport in the baking pan with a lid.
• As Birthday Cake: Add candles and celebrate.
• For Picnics: Keep chilled in a cooler until serving time.
• After Dinner: Serve with vanilla ice cream or fresh berries.

Storing Pineapple Coconut Dream Cake

• Refrigerator: Store covered in the refrigerator for up to 5 days. The cake stays moist and delicious.
• Freezer: You can freeze the cake before adding the topping for up to 3 months. Thaw in the refrigerator overnight, then add the topping before serving.
• Topping: The pudding topping should always stay refrigerated. Add it fresh if you plan to freeze the cake.

Tips and Tricks for Success

• Don’t Drain the Pineapple: The juice keeps the cake moist and adds flavor.
• Cool Completely: Adding the topping to a warm cake will make it runny.
• Use Room Temperature Eggs: They mix into the batter more easily.
• Check for Doneness: Ovens vary, so start checking at 40 minutes.
• Chill Before Serving: The cold topping tastes best and holds its shape better.
• Make Ahead: This cake actually tastes better the next day after the flavors blend.

Nutrition

Nutrient	Per Serving
Calories	320
Total Fat	14g
Saturated Fat	9g
Cholesterol	45mg
Sodium	280mg
Total Carbohydrates	46g
Dietary Fiber	1g
Sugars	32g
Protein	3g

Nutrition information is approximate and based on 12 servings.

Pineapple Coconut Dream Cake FAQs

Can I use fresh pineapple instead of canned? Yes, but you’ll need to add some pineapple juice or water to keep the cake moist. Canned pineapple works best because it includes the juice.

Why did my topping get runny? The cake was probably still warm when you added the topping. Always let the cake cool completely first.

Can I make this without eggs? You can try using egg substitutes, but the texture may change slightly. Follow the package directions for replacing eggs in baking.

How do I know when the cake is done? The top should be golden brown, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I use a different pudding flavor? Coconut cream pudding would be delicious. Cheesecake pudding also works well for a tangy twist.

Do I need to refrigerate this cake? Yes, because of the whipped topping and pudding layer. It must stay refrigerated.