Pineapple Coconut Dream Cake

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A luscious tropical dessert with layers of moist pineapple cake, creamy coconut filling, and fluffy whipped topping

Why You’ll Love This Cake

This Pineapple Coconut Dream Cake is an effortless yet impressive dessert that combines the bright flavors of pineapple with rich, creamy coconut. The cake stays incredibly moist thanks to a pineapple soak, while the sweetened condensed milk and cream cheese filling adds decadence. Topped with whipped cream and toasted coconut, it’s perfect for summer gatherings, potlucks, or anytime you crave a taste of the tropics.

Ingredients

For the Cake

  • 1 box (15.25 oz) yellow cake mix (plus eggs, oil, and water as listed on the box)

For the Pineapple Soak

  • 1 (20 oz) can crushed pineapple, undrained

For the Coconut Cream Filling

  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) package cream cheese, softened
  • ½ cup powdered sugar

For the Topping

  • 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
  • 1 cup sweetened shredded coconut (toasted for extra flavor, if desired)
  • Optional garnish: Extra whipped cream, pineapple chunks, or maraschino cherries

Instructions

1. Bake the Cake

  1. Prepare the yellow cake mix according to package instructions in a 9×13-inch pan.
  2. Let the cake cool for 10 minutes, then use a fork to poke holes all over the surface.

2. Soak with Pineapple

  1. Pour the entire can of crushed pineapple (with juice) evenly over the warm cake.
  2. Allow the cake to cool completely (this helps it absorb all the pineapple flavor).

3. Make the Coconut Cream Filling

  1. In a bowl, beat cream cheese until smooth.
  2. Gradually mix in sweetened condensed milk and powdered sugar until fully combined.
  3. Spread this mixture evenly over the cooled cake.

4. Add the Whipped Topping & Coconut

  1. Spread the thawed whipped topping over the cream cheese layer.
  2. Sprinkle shredded coconut on top.
  3. For extra flavor, toast the coconut in a dry pan over low heat until golden before sprinkling.

5. Chill & Serve

  • Refrigerate for at least 4 hours (or overnight) to set.
  • Slice and serve cold. Garnish with extra whipped cream or pineapple if desired.

Tips for Success

✔ Use room-temperature cream cheese for a smooth filling.
✔ For a stronger coconut flavor, mix ½ tsp coconut extract into the cream cheese layer.
✔ Make ahead—this cake tastes even better the next day as the flavors meld.
✔ Storage: Keep refrigerated for up to 4 days.

Serving Suggestions

  • Perfect for summer BBQs, luau parties, or Easter brunch
  • Pair with a piña colada or iced coffee
  • Serve with grilled pineapple slices for extra tropical flair

Final Thoughts

This Pineapple Coconut Dream Cake is a crowd-pleasing dessert that’s easy to make yet tastes like it came from a bakery. The combination of juicy pineapple, creamy filling, and fluffy coconut topping makes every bite irresistible.

Try it once, and it’ll become your go-to tropical treat!

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