If you’re looking for the perfect dessert that transports you straight to a tropical paradise, this Pineapple Coconut Dream Cake is it. It’s light, fluffy, and bursting with sweet pineapple and coconut flavors. Whether you’re hosting a summer barbecue, celebrating a special occasion, or just craving something sweet, this cake is sure to impress.

The best part? It’s incredibly easy to make, thanks to a few simple ingredients and a foolproof method. No need to be an expert baker—this recipe is beginner-friendly while still tasting like it came straight from a bakery. So, grab your mixing bowl and let’s dive into this dreamy, sunshine-filled dessert!

The Magic Behind This Cake

This cake is everything you love about tropical flavors in one delicious bite. The cake itself is soft and moist, thanks to the crushed pineapple and coconut milk. Unlike traditional cakes, which rely solely on butter or oil for moisture, the pineapple juice adds natural sweetness and keeps every slice tender.

Then comes the whipped cream topping—light, airy, and just sweet enough. The addition of toasted coconut adds the perfect crunch, while the crushed pineapple gives a burst of juicy flavor. Every forkful is a delightful balance of creamy, fruity, and slightly nutty goodness.

Now that we’re all craving a slice, let’s get started on making this dreamy cake!

Step 1: Preheat the Oven

Before anything else, preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises properly.

Next, prepare your baking pans. You can use:

A 9×13-inch pan for a classic sheet cake
Two 8-inch round pans if you want to make a layered cake

To prevent sticking, grease and flour the pan(s) or line them with parchment paper. This small step makes all the difference when it’s time to remove the cake from the pan.

Step 2: Make the Cake Batter

Now, let’s bring this batter to life. In a large mixing bowl, combine the following ingredients:

1 box of yellow cake mix (or white cake mix)
1 cup crushed pineapple with juice
½ cup coconut milk (or regular milk)
⅓ cup vegetable oil
3 large eggs

Using an electric mixer, beat everything together on medium speed for 2–3 minutes. You’ll notice the batter becoming smooth and creamy as the ingredients come together. The pineapple juice and coconut milk infuse it with moisture and tropical flavors, making it even better than a standard cake mix.

Step 3: Bake the Cake

Once your batter is ready, pour it into the prepared pan(s) and spread it evenly. Place it in the oven and bake for 25–30 minutes.

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready! If not, bake for another 2–3 minutes and check again.

Once done, let the cake cool completely in the pan(s). This step is crucial because if the cake is even slightly warm when you add the whipped topping, the frosting will melt and lose its fluffy texture.

Step 4: Prepare the Topping

To make the whipped cream topping, you’ll need:

1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
1 cup shredded sweetened coconut, toasted
½ cup crushed pineapple, drained

Whipping the Cream

In a large mixing bowl, pour in the heavy whipping cream and start beating it on medium speed using a hand mixer or stand mixer. After about a minute, add the powdered sugar and vanilla extract. Continue beating until stiff peaks form—this means the cream should hold its shape when you lift the beaters. Be careful not to overbeat, or it will turn into butter.

Adding the Toasted Coconut and Pineapple

Once the whipped cream is ready, gently fold in the toasted coconut and drained crushed pineapple using a spatula. The coconut adds a slight crunch and nutty flavor, while the pineapple gives an extra pop of juicy sweetness.

Pro Tip: If you haven’t toasted your coconut yet, it’s simple! Just spread the shredded coconut on a baking sheet and bake at 325°F (160°C) for 5-7 minutes, stirring occasionally. It should turn a beautiful golden brown. Keep an eye on it, as coconut can burn quickly.

Step 5: Assemble the Cake

Now that your topping is ready, it’s time to put everything together!

Spread the whipped topping evenly over the cooled cake. If you’re making a layer cake, spread half the topping over the first layer, place the second layer on top, and then frost the entire cake with the remaining topping.
Garnish with extra toasted coconut or pineapple chunks for an elegant touch. You can even sprinkle some chopped nuts like macadamia or pecans for added texture.
Chill the cake for at least an hour before serving. This helps the flavors meld together and allows the whipped cream to set for a light and airy texture.

Expert Tips for the Best Pineapple Coconut Dream Cake

Use Full-Fat Coconut Milk: If you want an extra creamy and rich cake, opt for full-fat coconut milk instead of regular milk. It enhances the coconut flavor and keeps the cake incredibly moist.
Drain the Pineapple Well: When adding pineapple to the whipped cream topping, make sure it’s well-drained to avoid a watery frosting. Pressing it gently with a paper towel can help remove excess moisture.
For Extra Flavor, Add Coconut Extract: If you love a strong coconut flavor, add ½ teaspoon of coconut extract to the cake batter or whipped cream topping.
Make It a Layer Cake: If you’re feeling fancy, bake the cake in two 8-inch round pans instead of a 9×13 pan. This creates a beautiful layered cake that’s perfect for special occasions.

Frequently Asked Questions About Pineapple Coconut Dream Cake

Before you dive into your first slice, here are some common questions readers have about this cake. Whether it’s about storage, substitutions, or variations, these answers will help ensure your cake turns out perfect every time.

1. Can I make this cake ahead of time?

Yes! In fact, this cake tastes even better after chilling for a few hours or overnight. This allows the flavors to meld together, making each bite even more delicious. Just be sure to store it in the refrigerator to keep the whipped topping fresh.

2. How should I store leftovers?

Because of the whipped cream topping, this cake needs to be stored in the refrigerator. Cover it tightly with plastic wrap or store slices in an airtight container. It will stay fresh for up to 3 days.

3. Can I freeze this cake?

Yes, but only the cake itself—without the whipped topping. If you want to freeze it, bake the cake as instructed, let it cool completely, and wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to serve, thaw in the refrigerator overnight and add the whipped cream topping just before serving.

4. Can I use fresh pineapple instead of canned?

Absolutely! If using fresh pineapple, finely chop it and include any juices for added moisture. Just make sure to drain any excess liquid before adding it to the whipped topping.

5. What can I use instead of whipped cream for the topping?

If you’re looking for an alternative, you can use cream cheese frosting for a slightly tangy contrast, or even coconut-flavored buttercream for a richer option. For a lighter alternative, stabilized whipped cream (whipped cream with gelatin) can help it hold up longer.

6. Can I use a different cake mix flavor?

Yes! While yellow or white cake mix is recommended, a coconut or pineapple-flavored cake mix would work beautifully. Even a vanilla cake mix will complement the tropical flavors well.

Final Thoughts: A Slice of Paradise in Every Bite

This Pineapple Coconut Dream Cake is everything a tropical dessert should be—moist, fluffy, creamy, and bursting with pineapple and coconut goodness. Whether you’re making it for a special occasion, a summer gathering, or just to treat yourself, this cake is sure to impress.

The best part? It’s easy enough for beginners but tastes like it came from a bakery. With simple ingredients and minimal effort, you can create a stunning dessert that will have everyone asking for seconds.

Give this recipe a try, and let me know how it turns out! If you make any fun variations—maybe adding nuts, drizzling caramel, or turning it into cupcakes—drop a comment and share your twist. Happy baking!

PINEAPPLE COCONUT DREAM CAKE

Author: Mark's Recipe
Total Time: 1 hour

Print Recipe

Description

This Pineapple Coconut Dream Cake is a tropical delight! A moist and fluffy cake infused with sweet pineapple and coconut flavors, topped with a light and airy whipped cream frosting with toasted coconut and pineapple. It’s the perfect dessert for summer gatherings or anytime you crave a taste of paradise.

Instructions

1️⃣ Preheat the oven

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.

2️⃣ Make the Cake Batter

In a large bowl, combine the cake mix, crushed pineapple (with juice), coconut milk, vegetable oil, and eggs.

Beat with an electric mixer on medium speed for 2–3 minutes, until smooth and well combined.

3️⃣ Bake the Cake

Pour the batter into the prepared pan(s) and spread evenly.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan(s).

4️⃣ Prepare the Topping

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Gently fold in the toasted coconut and drained pineapple.

5️⃣ Assemble and Serve

Spread the whipped cream topping evenly over the cooled cake.

Garnish with extra toasted coconut or pineapple chunks if desired.

Chill before serving for the best flavor and texture.

Notes

Toasting Coconut: To toast shredded coconut, spread it on a baking sheet and bake at 325°F (160°C) for 5-7 minutes, stirring occasionally, until golden brown.
Make Ahead: This cake tastes even better after chilling for a few hours, allowing the flavors to meld.
Storage: Store in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45 minutes

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