Here’s a full recipe for a Pineapple Coconut Dream Cake—a moist, tropical, and utterly delicious dessert that’s perfect for any occasion.
Ingredients (9×13-inch cake)
For the Cake
- 1 box yellow cake mix (or white cake mix), 15.25 oz (432 g)
- 1 small box instant coconut or vanilla pudding, 3.4 oz (96 g)
- 4 large eggs
- ½ cup vegetable oil
- 1 can (20 oz / 565 g) crushed pineapple, undrained
- ½ cup shredded sweetened coconut
For the Frosting / Topping
- 1 package (8 oz / 226 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup shredded sweetened coconut, toasted for garnish
- Optional: pineapple slices or chunks for decoration
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan (or line with parchment paper).
2. Make the Cake Batter
- In a large bowl, combine cake mix and pudding mix.
- Add eggs, oil, and crushed pineapple (with juice). Beat on medium speed until smooth.
- Fold in ½ cup shredded coconut.
3. Bake
- Pour batter into prepared pan.
- Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool completely in the pan.
4. Make the Frosting
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and beat until fluffy.
- Stir in vanilla extract.
5. Assemble the Cake
- Spread frosting evenly over the cooled cake.
- Sprinkle the top with toasted coconut.
- Optional: decorate with pineapple chunks or slices for extra tropical flair.
6. Serve
- Slice into squares and serve chilled or at room temperature.
- Can be stored in the fridge for 3–4 days.
Tips & Variations
- Coconut milk boost: Replace ¼ cup of oil with coconut milk for more coconut flavor.
- Extra tropical flair: Add a handful of chopped macadamia nuts or a drizzle of pineapple syrup over the frosting.
- Cupcake version: Bake in muffin tins for 18–20 minutes; frost and top individually.
- Toasted coconut: Toast shredded coconut in a 350°F oven for 5–7 minutes, stirring occasionally, until golden.
💡 Fun fact: The combination of pineapple and coconut is sometimes called the “piña colada” flavor, giving this cake a tropical vacation vibe in every bite.
If you want, I can also give a “moist, no-fail one-bowl version” of this cake that’s super easy to whip up with minimal cleanup.
Do you want me to do that?
