Pineapple Coconut Dream Cake – A Tropical, No-Fuss Dessert You’ll Love!
Looking for a refreshing and easy dessert that tastes like a tropical vacation in every bite? This Pineapple Coconut Dream Cake is rich, creamy, and bursting with flavor from crushed pineapple, shredded coconut, and smooth vanilla pudding. Best of all? It starts with a boxed cake mix, making it a no-fuss treat anyone can make!
Ingredients for Pineapple Coconut Dream Cake:
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1 box yellow cake mix
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1 can (20 oz) crushed pineapple with juice
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1 cup sweetened shredded coconut
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1 package (3.4 oz) instant vanilla pudding mix
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1 cup cold milk
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1 container (8 oz) whipped topping (thawed)
How to Make Pineapple Coconut Dream Cake – Step by Step
👩🍳 Step 1: Bake the Cake
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Prepare the yellow cake mix according to the package directions.
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Pour into a 9×13-inch baking pan and bake until golden and cooked through.
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Remove from oven and allow to cool completely before moving to the next step.
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Use a toothpick to check doneness—it should come out clean when the cake is ready.
Step 2: Make the Pineapple-Coconut Filling
In a medium bowl, combine:
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The entire can of crushed pineapple (with its juice)
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1/2 cup shredded coconut
Mix until evenly combined.
Step 3: Poke and Pour
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Using a fork or skewer, poke holes all over the surface of the cooled cake.
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Pour the pineapple-coconut mixture over the cake, spreading it out evenly.
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Let it soak into the holes for maximum flavor and moisture.
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This step turns a regular cake into a tropical sponge of deliciousness!
Step 4: Prepare the Pudding Layer
In a separate bowl, whisk together:
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1 package instant vanilla pudding mix
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1 cup cold milk
Whisk until smooth and slightly thickened.
Step 5: Assemble the Dream Cake
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Spread the pudding mixture evenly over the pineapple layer.
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Top with whipped topping (such as Cool Whip), spreading it to cover the cake entirely.
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Sprinkle the remaining shredded coconut (1/2 cup) on top of the whipped layer.
Step 6: Chill and Serve
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Refrigerate the cake for at least 4 hours, or overnight.
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This allows the flavors to meld together and the texture to firm up beautifully.
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Serve chilled and enjoy the tropical dream!
Tips & Variations
Want Individual Servings?
Make this recipe in cupcake form for personal-sized treats!
Add a Twist:
Layer with sliced bananas or toasted coconut for extra texture and tropical flair.
Chocolate Lover?
Swap vanilla pudding with white chocolate pudding for a richer base.
Garnish Ideas:
Top with toasted coconut flakes, maraschino cherries, or pineapple wedges for an eye-catching finish.
Storage Tips
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Refrigerator: Store leftovers covered in the fridge for up to 5 days.
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Freezer: This cake can be frozen, but the whipped topping may lose texture. Freeze for up to 1 month, thaw in the fridge overnight.
Why You’ll Love This Cake
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No mixer required
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Uses pantry staples
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Great make-ahead dessert
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Kid-friendly and party-perfect
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Moist, fruity, and delightfully creamy
Final Thoughts
This Pineapple Coconut Dream Cake is the perfect tropical dessert for summer BBQs, potlucks, or family celebrations. It’s light, refreshing, and full of creamy, fruity flavor. Best of all, it’s so easy anyone can make it—no baking skills required!
Try it once, and it just might become your go-to summer dessert! Don’t forget to leave a comment or share a photo if you give it a try!