Hawaiian 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
Scale
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.