Here’s a tropical and creamy dessert you’ll love: Pineapple Coconut Dream Cake! It’s soft, moist, and layered with pineapple, coconut, and a fluffy whipped topping. Perfect for summer gatherings or anytime you want a sweet, sunny treat.
🍍 Pineapple Coconut Dream Cake Recipe
Ingredients:
For the Cake:
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1 box yellow cake mix (plus ingredients listed on the box – eggs, oil, water)
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1 (20 oz) can crushed pineapple (with juice)
For the Filling:
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1 cup sugar
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1/2 cup sour cream
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1/2 cup milk
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1/2 cup shredded sweetened coconut
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1 (8 oz) can crushed pineapple, drained
For the Topping:
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1 (8 oz) tub Cool Whip (or whipped topping)
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1/2 cup shredded coconut (toasted, optional)
🧁 Instructions:
1. Bake the Cake:
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Preheat oven to 350°F (175°C).
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Prepare the yellow cake mix according to package instructions.
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Stir in the 20 oz can of crushed pineapple with juice.
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Pour into a greased 9×13-inch baking pan.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Let it cool completely.
2. Make the Filling:
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In a saucepan over medium heat, combine sugar, sour cream, milk, and 1/2 cup coconut.
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Stir until sugar is dissolved and mixture is heated through.
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Remove from heat and stir in the 8 oz can of drained pineapple.
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Spread this mixture evenly over the cooled cake.
3. Add the Topping:
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Spread the Cool Whip over the filling layer.
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Sprinkle with toasted coconut (or untoasted if preferred).
4. Chill:
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Refrigerate for at least 4 hours (or overnight for best flavor).
🌴 Optional Add-Ons:
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Add chopped pecans or macadamia nuts on top.
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Drizzle with a bit of caramel or white chocolate sauce before serving.
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Use coconut cream pudding in the filling for extra richness.