Why You’ll Love This Recipe

Tropical Delight – The combination of pineapple and coconut creates a dreamy, island-inspired flavor.
Easy to Make – Uses a boxed cake mix for convenience, with simple steps to create a stunning dessert.
Perfectly Moist – The pineapple mixture seeps into the cake, making it irresistibly soft and flavorful.
Make-Ahead Dessert – Refrigeration enhances the taste, making it a great option for preparing in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box of golden cake mix
1 ½ cans of crushed pineapple with juice (each can is 398 ml)
1 cup (250 ml) of sweet grated coconut
1 packet vanilla instant pudding mix
1 cup (250 ml) cold milk
1 cup (250 ml) whipped topping, defrosted (or homemade)

Directions

1. Bake the Cake

Prepare the golden cake mix according to the package instructions.
Pour the batter into a greased 9×13 inch baking pan.
Bake as directed on the box.
Let the cake cool completely before moving to the next step.

2. Prepare the Pineapple Mixture

In a bowl, mix the crushed pineapple (with juice) and half of the grated coconut.

3. Infuse the Cake

Using the back of a wooden spoon, poke evenly spaced holes all over the cooled cake.
Pour the pineapple mixture over the cake, ensuring it seeps into the holes for maximum flavor.

4. Prepare the Pudding Layer

In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thick.
Spread evenly over the pineapple layer.

5. Add the Topping

Spread the whipped topping over the pudding layer.
Sprinkle the remaining coconut evenly on top.

6. Chill and Serve

Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and flavors to meld.
Slice and serve chilled.

Servings and Timing

Servings: 12-15 slices
Prep Time: 15 minutes
Baking Time: As per cake mix instructions (~30 minutes)
Chilling Time: 4+ hours
Total Time: Approximately 4 hours 45 minutes

Variations

Nutty Crunch – Add toasted almonds or pecans on top for extra texture.
Coconut Lovers – Toast the coconut before sprinkling for a richer flavor.
Extra Fruity – Add sliced bananas or mango chunks for more tropical flair.
Chocolate Twist – Use chocolate cake mix instead of golden cake for a new flavor combination.

Storage/Reheating

Storage: Keep the cake covered and refrigerated for up to 4 days.
Freezing: You can freeze individual slices in an airtight container for up to 2 months. Thaw in the fridge before serving.
Reheating: This cake is best enjoyed cold, but if desired, a slice can be left at room temperature for about 10 minutes before serving.

FAQs

1. Can I make this cake a day ahead?

Yes! In fact, chilling overnight enhances the flavors and texture.

2. Can I use homemade whipped cream instead of store-bought?

Absolutely! Whipping heavy cream with a bit of sugar will create a fresher, richer topping.

3. Can I use fresh pineapple instead of canned?

Yes, but you may need to add a little pineapple juice or syrup to keep the cake moist.

4. How do I prevent the cake from becoming soggy?

Make sure not to oversaturate the cake with the pineapple mixture. Let it absorb without pooling excess liquid.

5. Can I use a different pudding flavor?

Yes! Coconut, banana, or even cheesecake-flavored pudding can be great alternatives.

6. What type of cake mix works best?

A golden or yellow cake mix is ideal, but white cake mix also works well.

7. Can I add other fruits?

Yes, adding chopped mango, strawberries, or even maraschino cherries can enhance the tropical feel.

8. Can I use shredded coconut instead of sweet grated coconut?

Yes, but sweet grated coconut adds a softer texture and natural sweetness.

9. Can I skip the pudding layer?

You can, but the pudding adds a creamy contrast to the cake and pineapple layers.

10. How do I serve this cake for a party?

Garnish with extra coconut flakes and pineapple slices for a beautiful presentation.

Conclusion

Pineapple Coconut Dream Cake is a delightful, tropical dessert that’s easy to prepare yet full of flavor. With its layers of moist cake, juicy pineapple, and creamy pudding, every bite feels like a taste of paradise. Whether you’re making it for a summer picnic, holiday gathering, or just because, this cake is sure to impress!

Pineapple Coconut Dream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: ~4 hours 45 minutes
Yield: 12-15 servings
Diet: Vegetarian

Print Recipe

Description

Pineapple Coconut Dream Cake is a tropical-inspired dessert featuring a moist golden cake infused with crushed pineapple, creamy vanilla pudding, and fluffy whipped topping. Topped with sweet coconut, this easy no-fuss cake is perfect for summer gatherings, potlucks, or anytime you crave a light and refreshing treat.

Ingredients

For the Cake:

1 box golden cake mix
Ingredients required per cake mix instructions (eggs, oil, water)

For the Topping:

1½ cans (398 ml each) crushed pineapple with juice
1 cup sweet grated coconut
1 packet vanilla instant pudding mix
1 cup cold milk
1 cup whipped topping (store-bought or homemade)

Cook Mode Prevent your screen from going dark

Instructions

Bake the Cake:
- Prepare the golden cake mix according to package instructions.
- Pour into a greased 9×13-inch pan and bake as directed.
- Let the cake cool completely.
Prepare the Pineapple Mixture:
- Mix crushed pineapple (with juice) and half the coconut in a bowl.
Infuse the Cake:
- Use the back of a wooden spoon to poke holes evenly across the cake.
- Pour the pineapple mixture over the cake, allowing it to soak in.
Make the Pudding Layer:
- Whisk instant pudding mix with cold milk until thickened.
- Spread evenly over the pineapple layer.
Top & Chill:
- Spread whipped topping over the pudding layer.
- Sprinkle with remaining coconut.
- Refrigerate for at least 4 hours or overnight.
Serve:
- Slice and serve chilled for the best flavor.

Notes

Nutty Addition: Sprinkle toasted almonds or pecans on top for crunch.
Coconut Boost: Use toasted coconut for extra depth of flavor.
Alternative Pudding Flavors: Try coconut or banana pudding for a twist.
Storage: Keep refrigerated for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American