Pineapple Coconut Dream Cake
This Pineapple Coconut Dream Cake is pure sunshine in dessert form—moist yellow cake layered with crushed pineapple, shredded coconut, and a cloud-like whipped cream frosting. It’s light yet indulgent, sweet but not cloying, and bursting with island flavors that transport you to a beachside paradise with every bite.
Perfect for birthdays, potlucks, or anytime you crave a taste of the tropics without leaving your kitchen.
Why You’ll Love This Recipe
- 🌴 Tropical flavor in every layer—pineapple + coconut = magic
- 🍰 Moist, tender crumb with zero dryness
- ⏱️ 25 minutes prep, then bake
- 💛 One bowl + one mixer = easy cleanup
- 💸 Costs under $10—feeds 12 generously
Ingredients You’ll Need
(Two 9-inch round pans or 9×13-inch pan)
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 (20 oz) can crushed pineapple, undrained
- ½ cup (1 stick / 115g) unsalted butter, melted
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup (80g) sweetened shredded coconut
For the Frosting:
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 cup (4 oz) heavy whipping cream, cold
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- Optional: ½ cup toasted coconut for garnish
💡 Pro Tips:
- Do NOT drain the pineapple—its juice keeps the cake ultra-moist.
- Toast coconut (350°F for 8 mins) for deeper flavor and crunch.
- Chill mixing bowl & beaters before whipping cream.
Step-by-Step Instructions (Moist, Fluffy, Foolproof)
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans (or one 9×13).
2. Make the Batter
- In a large bowl, combine cake mix, undrained pineapple, melted butter, eggs, and vanilla.
- Mix per box instructions (usually 2–3 mins on medium).
- Fold in shredded coconut.
3. Bake to Perfection
- Pour into prepared pan(s).
- Bake:
- Round layers: 25–30 minutes
- 9×13 sheet: 30–35 minutes
- Cool completely before frosting.
4. Make the Frosting
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla to stiff peaks.
- Gently fold in thawed whipped topping until smooth and fluffy.
5. Assemble & Decorate
- Frost cooled cake.
- Press toasted coconut onto sides or sprinkle on top.
Serving Suggestions
- ☕ Classic pairing: Iced coffee, sweet tea, or coconut water
- 🍍 Tropical twist: Serve with fresh mango or passionfruit drizzle
- 🎉 Party favorite: Cut into squares or elegant slices
Make-Ahead & Storage Tips
- Fridge: Keeps up to 3 days—frosting stays light and airy.
- Freeze: Unfrosted cake layers freeze well up to 2 months. Thaw, then frost.
- Prep ahead: Toast coconut and make cake base 1 day ahead.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF yellow cake mix (like Betty Crocker GF).
A: Yes! Use GF yellow cake mix (like Betty Crocker GF).
Q: No whipped topping?
A: Double the whipped cream—but add 1 extra tbsp powdered sugar for stability.
A: Double the whipped cream—but add 1 extra tbsp powdered sugar for stability.
Q: Can I use fresh pineapple?
A: Yes—but finely crush it and add 2–3 tbsp of its juice to mimic canned moisture.
Q: Frosting too soft?
A: Chill cake and frosting 15 mins before spreading.
A: Chill cake and frosting 15 mins before spreading.
❤️ The Heart of the Cake
This isn’t just dessert—it’s a vacation on a plate. It’s what you bake when you want to bring joy to a gathering, celebrate a quiet moment, or simply taste summer any time of year.
So pour that pineapple, fold in the coconut, and frost with care. Because the best cakes aren’t complicated—they’re tropical, tender, and made with love.
