A tropical delight that brings together the sweetness of pineapple and the richness of coconut in a moist, dreamy cake. Whether for a celebration or a casual treat, this dessert is sure to transport you to a sunny paradise.
Why You’ll Love This Recipe
- Tropical Flavors: The pineapple and coconut create a flavor combination that’s light, sweet, and refreshing.
- Moist and Fluffy Texture: Thanks to the crushed pineapple and coconut milk, the cake is incredibly moist.
- Easy to Make: Using a cake mix as the base makes this recipe quick and straightforward.
- Crowd-Pleaser: Perfect for parties, potlucks, or family dinners.
- Versatile: Can be baked as a sheet cake, layered cake, or even cupcakes.
Ingredients
For the Cake:
- 1 box yellow or white cake mix
- 1 cup crushed pineapple with juice
- 1/2 cup coconut milk or regular milk
- 1/3 cup vegetable oil
- 3 large eggs
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- 1/2 cup crushed pineapple, drained
Directions
- 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.
- Prepare the Cake Batter:
- In a large mixing bowl, combine the cake mix, crushed pineapple with juice, coconut milk, vegetable oil, and eggs.
- Beat on medium speed for 2 minutes until well combined.
- Bake the Cake:
- Pour the batter into the prepared pan(s).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan(s) on a wire rack.
- Prepare the Topping:
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add powdered sugar and vanilla extract; continue whipping until stiff peaks form.
- Gently fold in the toasted coconut and drained crushed pineapple.
- Assemble the Cake:
- Spread the topping evenly over the cooled cake.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve and Enjoy:
- Slice the cake and enjoy a piece of tropical paradise!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12
Variations
- Cupcakes: Turn the batter into cupcakes for individual servings. Adjust baking time to 18-20 minutes.
- Layered Cake: Bake in two or three round pans for a layered version of this dessert.
- Coconut Boost: Add a teaspoon of coconut extract to the cake batter for an extra tropical flavor.
- Pineapple Upside-Down Version: Line the pan with pineapple rings and maraschino cherries before pouring in the batter.
- Lighter Option: Use light coconut milk and substitute whipped topping for the heavy cream.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze the unfrosted cake for up to 2 months. Add the topping after thawing.
- Reheating: Best served chilled or at room temperature.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just make sure to crush it finely and include any natural juices.
How do I toast the coconut?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
Can I use a different cake mix flavor?
Absolutely! White, yellow, or even pineapple-flavored cake mix works well.
What’s the best way to whip cream?
Use a chilled bowl and beaters for the best results. Whip on high speed until soft peaks form.
Can I make this dairy-free?
Yes, substitute coconut cream for the heavy cream and use a non-dairy milk alternative.
Do I have to refrigerate the cake?
Yes, because of the whipped cream topping, the cake should be kept refrigerated.
Can I make the topping ahead of time?
Yes, but assemble the cake just before serving to maintain the topping’s texture.
How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly or use parchment paper for easy removal.
What can I serve with this cake?
Fresh fruit, a drizzle of caramel sauce, or a scoop of vanilla ice cream pair beautifully.
Can I double the recipe?
Yes, simply double the ingredients and bake in two pans or a larger sheet pan.
Conclusion
Pineapple Coconut Dream Cake is the ultimate tropical dessert, combining sweet pineapple and rich coconut flavors in every bite. Whether it’s for a special occasion or a casual family treat, this cake is sure to impress. Easy to make and even easier to enjoy, it’s a slice of paradise on your plate.
Print
Pineapple Coconut Dream Cake
- Total Time: 45 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Indulge in this Pineapple Coconut Dream Cake with creamy frosting, juicy pineapple, and toasted coconut for a perfect tropical dessert!
Ingredients
For the Cake:
- 1 box yellow or white cake mix
- 1 cup crushed pineapple with juice
- 1/2 cup coconut milk or regular milk
- 1/3 cup vegetable oil
- 3 large eggs
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- 1/2 cup crushed pineapple, drained
Instructions
- 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.
- Prepare the Cake Batter:
- In a large mixing bowl, combine the cake mix, crushed pineapple with juice, coconut milk, vegetable oil, and eggs.
- Beat on medium speed for 2 minutes until well combined.
- Bake the Cake:
- Pour the batter into the prepared pan(s).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan(s) on a wire rack.
- Prepare the Topping:
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add powdered sugar and vanilla extract; continue whipping until stiff peaks form.
- Gently fold in the toasted coconut and drained crushed pineapple.
- Assemble the Cake:
- Spread the topping evenly over the cooled cake.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve and Enjoy:
- Slice the cake and enjoy a piece of tropical paradise!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical, Fusion
Keywords: Pineapple Coconut Dream Cake