Hawaiian Pineapple Coconut Dream Cake is a tropical delight that combines moist pineapple cake, creamy coconut topping, and a hint of vanilla for a dessert that’s light, refreshing, and bursting with flavor. Perfect for gatherings or as a sweet treat to transport you to the islands.
Why You’ll Love This Recipe
- Tropical Flavor: Pineapple and coconut create a perfect harmony of sweet and tangy flavors.
- Easy to Make: Simple ingredients and straightforward steps make this cake a breeze to prepare.
- Moist and Creamy: The combination of pineapple and creamy coconut topping ensures every bite is luscious and satisfying.
- Crowd-Pleaser: Ideal for potlucks, birthdays, or holiday gatherings, this cake is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow cake mix (or vanilla cake mix)
- Eggs (as per cake mix instructions)
- Vegetable oil (as per cake mix instructions)
- Crushed pineapple in juice (not drained)
- Sweetened shredded coconut
- Cream cheese, softened
- Powdered sugar
- Whipped topping (such as Cool Whip)
- Optional: maraschino cherries and toasted coconut for garnish
Directions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, eggs, oil, and crushed pineapple with its juice. Mix until smooth.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Make the Topping:
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in the whipped topping and shredded coconut until well combined.
- Assemble the Cake:
- Spread the cream cheese mixture evenly over the cooled cake.
- Sprinkle additional shredded coconut over the top for extra texture and flavor.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours to set the topping.
- Garnish with maraschino cherries and toasted coconut before serving, if desired.
Servings and Timing
- Servings: This cake serves 12-16 people.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 45 minutes
Variations
- Pineapple Upside-Down Version: Add a layer of pineapple rings and maraschino cherries at the bottom of the pan before pouring in the batter.
- Gluten-Free: Use a gluten-free yellow cake mix for a gluten-free version.
- Coconut Overload: Add coconut extract to the cake batter for an extra coconut flavor.
- Healthier Option: Use Greek yogurt in the topping instead of cream cheese for a lighter version.
- Nuts: Sprinkle chopped macadamia nuts or pecans on top for added crunch.
Storage/Reheating
- Storage: Cover the cake tightly and refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: This cake is best served chilled, so reheating is not recommended.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, but make sure to finely chop it and include any juice for moisture.
2. Can I make this cake ahead of time?
Absolutely! It’s even better the next day as the flavors meld together.
3. Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream works beautifully but may not be as stable over time.
4. Can I toast the coconut?
Toasting the coconut adds a nutty flavor and crunchy texture, making it a delicious addition.
5. What can I substitute for cream cheese?
Mascarpone cheese or a dairy-free cream cheese alternative can work as substitutes.
6. How do I prevent the topping from becoming runny?
Ensure the cream cheese is fully softened before mixing, and do not overbeat the topping ingredients.
7. Can I use a different cake flavor?
Yes, white or coconut-flavored cake mix would also work well in this recipe.
8. How do I make this dessert dairy-free?
Use a dairy-free cake mix, coconut cream in place of cream cheese, and dairy-free whipped topping.
9. What’s the best way to cut this cake cleanly?
Chill the cake thoroughly, then use a sharp knife dipped in hot water for clean slices.
10. Can I make cupcakes instead of a full cake?
Yes, divide the batter into cupcake liners and adjust the baking time to about 18-22 minutes.
Conclusion
Hawaiian Pineapple Coconut Dream Cake is the ultimate tropical dessert, offering a delicious balance of sweet pineapple, creamy coconut, and light cake. Whether you’re hosting a summer barbecue or simply craving a slice of paradise, this cake will transport you straight to the islands. Try it for your next special occasion and watch it disappear in no time!
Print
Hawaiian Pineapple Coconut Dream Cake
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-inspired
Description
This Hawaiian Pineapple Coconut Dream Cake is a tropical delight! Featuring a moist pineapple-infused cake, creamy coconut topping, and a sprinkle of toasted coconut, it’s the perfect dessert for any occasion. Simple to make yet stunning to serve, it will transport you straight to paradise.
Ingredients
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on the package, typically eggs, oil, and water)
- 1 can (20 oz) crushed pineapple, undrained
For the Coconut Topping:
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut milk (or heavy cream for extra richness)
- 1 cup shredded sweetened coconut
For the Frosting:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- 1/2 cup toasted coconut flakes
- Pineapple slices or chunks (optional)
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, prepare the yellow cake mix according to the package instructions, but replace the water with the undrained crushed pineapple. Mix until combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Add the Coconut Topping:
- While the cake is still warm, use a fork to poke holes all over the surface.
- In a small bowl, whisk together the sweetened condensed milk and coconut milk. Pour this mixture evenly over the warm cake, allowing it to soak in.
- Sprinkle the shredded coconut evenly over the top. Let the cake cool completely.
Prepare the Frosting:
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the cooled cake.
Garnish and Serve:
- Sprinkle the top with toasted coconut flakes and garnish with pineapple slices or chunks if desired.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!
Notes
- To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
- For an extra tropical flavor, add a splash of coconut rum to the whipped cream.
- This cake keeps well in the refrigerator for up to 3 days.