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
Units
Scale
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.