Ohhh this one’s a crowd-pleaser 🍍🥥✨
Think tropical, ultra-moist, and cloud-soft. Here’s a no-stress Pineapple Coconut Dream Cake that tastes like vacation.
Pineapple Coconut Dream Cake
Ingredients
Cake
- 1 box yellow or white cake mix
- Ingredients listed on the box (eggs, oil, etc.)
- 1 cup crushed pineapple with juice
- ½ cup shredded sweetened coconut
Creamy Topping
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup cold milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
Topping Finish
- Extra shredded coconut (toasted if you’re fancy)
- Maraschino cherries or pineapple chunks (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Prepare cake mix according to box directions, replacing ½ cup of the liquid with crushed pineapple + juice.
- Stir in shredded coconut.
- Bake as directed (about 30–35 minutes), until a toothpick comes out clean.
- Let cake cool slightly, then poke holes all over with a fork or skewer.
- Whisk pudding mix with cold milk until smooth.
- Fold pudding into whipped topping.
- Spread mixture evenly over warm cake, letting it sink into the holes.
- Sprinkle with coconut and chill at least 2 hours before serving.
Pro Tips
- Toast the coconut in a dry pan for extra flavor.
- For extra richness, swap milk for coconut milk.
- Want it boozy? A splash of rum in the pudding layer 👀
- Serve cold—it gets better overnight.
Variations
- Pineapple Coconut Poke Cake (extra holes, extra soak)
- Layer Cake Version with cream cheese frosting
- Cupcakes for parties
- No-Bake Version using graham crust + layers
If you want a from-scratch version, cream cheese frosting, or lighter/less sweet option, just say the word 🌴🍰
