This Pineapple Coconut Dream Cake is a truly heavenly dessert that transports your taste buds to a tropical paradise. Combining a moist, tender cake bursting with pineapple and coconut flavor, topped with a luscious, creamy frosting and toasted coconut, it’s an irresistible treat that’s surprisingly easy to make.

Pineapple Coconut Dream Cake!!!

Ingredients:

For the Cake:

For the Frosting:

For the Topping:

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. In a small dry skillet over medium heat, toast the 1 cup shredded coconut until golden brown, stirring frequently to prevent burning. This typically takes 3-5 minutes. Set aside to cool completely.
2. Make the Cake Batter: In a large mixing bowl, combine the 1 box yellow or white cake mix, 1 small box instant vanilla pudding mix, 1 cup water, ½ cup vegetable oil (or melted butter), 4 large eggs, 1 can (8 oz) crushed pineapple (undrained), and 1 tsp coconut extract (if using). Beat with a hand mixer or whisk for 2–3 minutes, until the batter is smooth and well combined. The pineapple will make the batter slightly thicker than a standard cake mix.
3. Bake the Cake: Pour the batter evenly into the prepared baking pan, spreading it with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack before attempting to frost it. This is crucial to prevent the frosting from melting.
4. Make the Frosting: In a large mixing bowl, beat the 1 cup softened unsalted butter with an electric mixer until creamy (about 1-2 minutes). Gradually add the 16 oz powdered sugar, one cup at a time, mixing on low speed to avoid creating a sugar cloud. Once incorporated, increase speed. Add the 1 tsp vanilla extract, 1 tsp coconut extract (if using), and 1–2 tablespoons of heavy cream (or milk). Beat on high speed for 2–3 minutes until the frosting is light, fluffy, and smooth. Add more cream if needed to reach desired consistency.
5. Assemble and Decorate: Spread the prepared frosting evenly over the cooled cake using an offset spatula or knife. Sprinkle the cooled toasted coconut generously over the top of the frosting, gently pressing lightly to help it adhere. Optional: Garnish with a drizzle of caramel sauce or extra crushed pineapple for added flair.
6. Slice and Serve: Cut the cake into squares and serve chilled or at room temperature. Enjoy every bite of this tropical, dreamy delight!

Serving Suggestions

• Pair with Coffee or Tea: Serve slices of this cake alongside a hot beverage for a cozy and satisfying treat.
• Add Fresh Fruit: Top each slice with fresh pineapple chunks, berries, or a scoop of vanilla ice cream for extra freshness and indulgence.
• Make It Mini: For individual servings, bake the batter in a muffin tin to create delightful cupcakes. Adjust baking time accordingly (usually 18-22 minutes).

Pro Tips for Success

• Don’t Drain the Pineapple: The juice from the crushed pineapple is essential! It adds significant moisture and a concentrated burst of flavor to the cake, so do not drain it.
• Toast the Coconut: Toasting the shredded coconut elevates its flavor, making it nuttier and more aromatic, while also adding a beautiful golden color and a satisfying crunch to the topping.
• Adjust Sweetness: Taste the frosting as you make it, especially after adding a few cups of powdered sugar. You can always adjust by adding a little more or less powdered sugar to match your preference for sweetness.
• Freeze for Later: If you want to prepare ahead, wrap unfrosted cake layers tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before frosting and serving.