A Pineapple Coconut Dream Cake sounds absolutely delicious! It’s a tropical-inspired dessert, often combining the sweet and tangy flavor of pineapple with the creamy, nutty richness of coconut. Here’s a simple recipe to try:
Pineapple Coconut Dream Cake
Ingredients:
For the Cake:
- 1 box of yellow cake mix (or you can make it from scratch)
- 1 can (20 oz) crushed pineapple, drained (reserve juice)
- 1/2 cup sweetened shredded coconut
- 1/2 cup vegetable oil
- 3 large eggs
For the Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup whipped topping (or whipped cream)
For the Topping:
- 1 cup sweetened shredded coconut (toasted, optional)
- Pineapple chunks or slices (optional, for garnish)
Instructions:
- Prepare the cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, drained pineapple (reserve juice), coconut, oil, and eggs. Mix until smooth.
- Pour the batter into the prepared pan and bake according to the instructions on the cake mix box (usually 25-30 minutes), or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- Prepare the cream cheese filling:
- In a bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Gently fold in the whipped topping until well combined.
- Spread this mixture over the cooled cake, creating a nice layer on top.
- Prepare the topping:
- Optionally, toast the shredded coconut by placing it in a dry skillet over medium heat. Stir occasionally until golden brown, about 3-5 minutes. Watch closely to avoid burning.
- Once the cream cheese layer is spread, sprinkle the toasted coconut evenly over the top of the cake.
- Serve:
- For an extra tropical touch, garnish with fresh pineapple chunks or slices.
- Chill the cake in the fridge for at least 2 hours to set, then slice and serve chilled.
Enjoy this dreamy tropical cake at your next gathering or as a sweet treat to brighten up your day!