This Hawaiian Pineapple Coconut Dream Cake is a tropical delight that’s bursting with the flavors of pineapple, coconut, and a creamy topping. Perfect for gatherings, potlucks, or simply indulging your sweet tooth, this cake is as easy to make as it is to enjoy.
Why You’ll Love This Recipe
- Tropical flavors: The combination of pineapple and coconut transports your taste buds straight to the islands.
- Moist and tender texture: Every bite is rich, soft, and perfectly balanced.
- Easy to make: Using simple ingredients, you can create a dessert that looks and tastes bakery-worthy.
- Versatile: Perfect for any occasion, from celebrations to casual family dinners.
- Crowd-pleaser: It’s hard for anyone to resist the creamy, fruity flavors of this cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Crushed pineapple
- Sweetened shredded coconut
- Yellow cake mix
- Eggs
- Vegetable oil
- Instant vanilla pudding mix
- Milk
- Whipped topping
Directions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly.
- In a large mixing bowl, combine the yellow cake mix, eggs, oil, and pineapple (including its juice). Stir until well blended.
- Fold in the shredded coconut, ensuring an even distribution.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the topping by whisking together the pudding mix and milk until thickened.
- Gently fold in the whipped topping to create a light, fluffy topping.
- Once the cake has cooled completely, spread the creamy topping evenly over the surface.
- Garnish with additional shredded coconut, if desired. Chill in the refrigerator for at least 1 hour before serving.
Servings and Timing
- Servings: 12-15
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 45 minutes
Variations
- Nuts: Add chopped macadamia nuts or toasted almonds for extra crunch.
- Fruit options: Substitute crushed pineapple with diced mango or papaya for a twist.
- Coconut: Use toasted coconut for a deeper flavor.
- Gluten-free: Replace the yellow cake mix with a gluten-free mix.
- Dairy-free: Use a dairy-free pudding mix and whipped topping alternatives.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap the cake tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: This cake is best served chilled; no reheating is necessary.
FAQs
1. Can I make this cake ahead of time?
Yes! This cake tastes even better after chilling, so it’s perfect for preparing a day in advance.
2. What can I use instead of whipped topping?
You can use freshly whipped cream stabilized with a little powdered sugar for a homemade alternative.
3. Can I use fresh pineapple?
Yes, but be sure to finely chop it and use the juice to keep the batter moist.
4. How do I toast coconut?
Spread shredded coconut on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally.
5. Can I use other cake mix flavors?
Absolutely! White or vanilla cake mix works well with this recipe.
6. Is this cake overly sweet?
No, the balance of pineapple and coconut prevents it from being overly sweet.
7. Can I add food coloring?
You can add a few drops of yellow food coloring to the batter for a vibrant appearance.
8. How can I make this cake more festive?
Decorate the top with maraschino cherries and additional coconut for a festive look.
9. Can I use canned coconut milk?
Canned coconut milk can be used for a stronger coconut flavor, but it may alter the texture slightly.
10. What type of pudding mix should I use?
Instant vanilla pudding mix works best for a creamy, smooth topping.
Conclusion
The Hawaiian Pineapple Coconut Dream Cake is the ultimate dessert for those craving tropical flavors in a simple, crowd-pleasing format. Whether you make it for a family gathering or a special celebration, this cake is sure to become a favorite. Try it today and enjoy a taste of paradise!
PrintHawaiian Pineapple Coconut Dream Cake
This cake features a moist yellow base infused with pineapple juice and shredded coconut, layered with a creamy pineapple pudding, and topped with whipped cream, more coconut, and chopped pecans. It’s a cool, creamy, and comforting dessert that’s perfect for any occasion.
Ingredients
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice (reserved from drained crushed pineapple)
- 1/3 cup shredded coconut
For the Pineapple Pudding Layer:
- 1 package (8 oz) cream cheese, softened
- 1 package (3 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 can (20 oz) crushed pineapple, well-drained (reserve juice for cake)
For the Topping:
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup shredded coconut
- 1/4 cup chopped pecans
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, eggs, vegetable oil, and pineapple juice. Beat until smooth.
- Fold in 1/3 cup of shredded coconut.
- Pour the batter into the prepared pan and bake according to the package directions, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Prepare the Pineapple Pudding Layer:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the instant vanilla pudding mix and cold milk; beat until well combined and smooth.
- Fold in the well-drained crushed pineapple.
- Spread this mixture evenly over the cooled cake.
- Prepare the Whipped Cream Topping:
- In a large bowl, beat the heavy whipping cream and vanilla extract at medium speed until frothy.
- Gradually add the granulated sugar and continue to beat on medium-high speed until soft peaks form.
- Spread the whipped cream evenly over the pineapple pudding layer.
- Garnish:
- Sprinkle the top with 2/3 cup of shredded coconut and 1/4 cup of chopped pecans.
- Chill and Serve:
- Cover the cake and refrigerate for at least 1 hour before serving. For best results, refrigerate overnight to allow the flavors to meld.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the cake.
- Toasting the shredded coconut before sprinkling on top can add an extra layer of flavor and texture.