There’s something magical about the combination of pineapple and coconut. It’s like an instant trip to the tropics, no passport required! If you love the flavors of piña coladas or classic pineapple upside-down cake, this Pineapple Coconut Dream Cake is going to be your new favorite.
This cake is incredibly moist, bursting with sweet pineapple flavor, and topped with a light, fluffy whipped topping and crunchy toasted coconut. It’s the perfect dessert for summer gatherings, potlucks, or whenever you need a little tropical escape. Plus, it’s super easy to make thanks to a little shortcut—using a boxed cake mix!
Let’s dive right into the recipe and get baking.
How to Make Pineapple Coconut Dream Cake
This cake comes together in just a few simple steps. You’ll start by making the cake base, which is infused with pineapple and coconut milk for incredible flavor and texture. Then, you’ll whip up a dreamy topping that’s light, creamy, and just the right amount of sweet.
Ingredients You’ll Need
For the cake:
- 1 box 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
For the topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- ½ cup crushed pineapple, drained
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises perfectly. Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans, depending on your preference. If you want a classic sheet cake, go for the 9×13. If you’re feeling fancy, the round pans will give you a more traditional layered cake look.
Step 2: Mix the Cake Batter
Now it’s time to bring this cake to life! Grab a large mixing bowl and add the cake mix, crushed pineapple (with the juice), coconut milk, vegetable oil, and eggs. Using an electric mixer, beat everything together on medium speed for about 2–3 minutes until the batter is smooth and well combined. The pineapple juice and coconut milk make the batter extra moist and flavorful, so don’t skip them!
Step 3: Bake the Cake
Pour the batter into your prepared pan(s), spreading it out evenly. Place it in the preheated oven and bake for 25–30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The cake will have a golden, slightly springy top that smells absolutely amazing!
Let the cake cool completely in the pan(s) before adding the topping. This is important because if you try to frost a warm cake, the whipped cream topping will melt. And trust me, you want it to stay fluffy and beautiful.
Pineapple Coconut Dream Cake: The Perfect Tropical Dessert
Now that our cake has baked to golden perfection and cooled completely, it’s time to take it to the next level with a light and creamy topping. This isn’t your average frosting—it’s a whipped topping infused with vanilla, toasted coconut, and bits of sweet pineapple. Every bite is a perfect balance of soft, fluffy cream and tropical flavors.
Let’s get started on making this irresistible topping and putting it all together!
How to Make the Perfect Whipped Topping
This whipped topping is incredibly easy to make and so much better than store-bought alternatives. It’s lightly sweetened, full of coconut flavor, and complements the cake beautifully.
Step 4: Prepare the Topping
For this step, 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
Start by pouring the heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high speed until the cream begins to thicken. Slowly add in the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. This means the whipped cream should hold its shape when you lift the beaters.
Toasting the Coconut
Toasting the coconut takes just a few minutes and makes a big difference in flavor. Preheat your oven to 350°F (175°C) and spread the shredded coconut on a baking sheet. Bake for 5–7 minutes, stirring occasionally, until it turns a beautiful golden brown. Be sure to keep an eye on it—coconut can go from toasted to burnt very quickly!
Folding in the Good Stuff
Once your whipped cream is ready, gently fold in the toasted coconut and drained crushed pineapple. Stir just until combined—you want to keep the mixture light and airy. This step adds just the right amount of texture and tropical flavor to the topping.
Step 5: Assemble and Serve
Now comes the best part—putting it all together!
Frosting the Cake
Take your completely cooled cake and spread the whipped topping evenly over the top. If you made a 9×13-inch cake, simply spread the topping all over in an even layer. If you baked two 8-inch round cakes, you can spread a layer of topping between the cakes and then frost the entire outside.
For an extra touch, sprinkle more toasted coconut or add pineapple chunks on top for decoration. The contrast of textures—fluffy cream, soft cake, and crunchy coconut—makes every bite absolutely delicious.
Chill Before Serving
For the best results, refrigerate the cake for at least 30 minutes before serving. This allows the flavors to meld together and makes the whipped topping even more refreshing.
Pineapple Coconut Dream Cake: FAQ & Final Tips
By now, your Pineapple Coconut Dream Cake is fully assembled, chilled, and ready to serve. The combination of moist pineapple-infused cake, fluffy whipped topping, and toasted coconut is absolutely irresistible. Before you dive in, let’s go over some frequently asked questions and final tips to ensure your cake turns out perfect every time.
Frequently Asked Questions
1. Can I use fresh pineapple instead of canned?
Yes! If you prefer fresh pineapple, just finely chop it and use the same amount as the canned version. Be sure to include some of the juice to keep the cake moist.
2. What can I use instead of coconut milk?
If you don’t have coconut milk, regular milk works fine. However, for a stronger coconut flavor, you can use coconut cream or even a mix of milk and a little coconut extract.
3. How do I store this cake?
Because of the whipped cream topping, this cake should be stored in the refrigerator. Cover it with plastic wrap or keep it in an airtight container, and it will stay fresh for up to 3 days.
4. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it at room temperature (covered) until you’re ready to add the topping. The whipped topping can also be made ahead and stored separately in the fridge. Assemble the cake just before serving for the freshest taste.
5. Can I use store-bought whipped topping instead of making my own?
Yes! If you’re short on time, you can use Cool Whip or another store-bought whipped topping. While homemade whipped cream has a fresher taste, store-bought works as a quick and easy alternative.
6. How do I keep my whipped cream from deflating?
Make sure you whip the cream until stiff peaks form and avoid over-mixing. If you’re worried about it softening over time, you can add a tablespoon of cornstarch or instant pudding mix while whipping to help stabilize it.
7. Can I make this into cupcakes?
Yes! Simply divide the batter into lined cupcake tins and bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Top each cupcake with a swirl of whipped topping and a sprinkle of toasted coconut.
Final Thoughts: A Cake That Feels Like a Vacation
Pineapple Coconut Dream Cake is the perfect dessert for when you want something light, refreshing, and full of tropical flavors. Whether you’re serving it at a summer BBQ, a holiday gathering, or just as a treat for yourself, it’s guaranteed to be a crowd-pleaser.
The best part? This recipe is easy enough for beginners but impressive enough to wow your guests. The combination of pineapple, coconut, and whipped cream creates a soft, flavorful cake that tastes like a slice of sunshine.
Give it a try, and let me know how it turns out! Have any fun variations or personal twists? Share them in the comments—I’d love to hear about them!
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Pineapple Coconut Dream Cake
Description
A tropical delight with a moist pineapple-infused cake, fluffy whipped topping, and toasted coconut for the perfect balance of sweetness and texture.
Ingredients
For the Cake:
- 1 box 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
For the Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- ½ cup crushed pineapple, drained
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 the batter is smooth and well combined.
3️⃣ Bake the Cake
Pour the batter into the prepared pan(s) and spread evenly. Bake in the preheated oven 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).
4️⃣ Prepare the Topping
In a large mixing bowl, whip the heavy cream with 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 mixture evenly over the cooled cake. Garnish with additional toasted coconut or pineapple chunks if desired. Slice and serve chilled for the best flavor and texture.
Notes
- For extra coconut flavor, add ½ teaspoon of coconut extract to the cake batter.
- Store leftovers in the refrigerator for up to 3 days.
- Toasting the coconut enhances its flavor—simply bake at 350°F for 5–7 minutes, stirring occasionally, until golden brown.
