Pineapple Coconut Dream Cake Recipe
Introduction
This Pineapple Coconut Dream Cake is a tropical delight that’s both refreshing and creamy. Combining moist yellow cake with juicy pineapple, luscious pudding, and fluffy whipped topping, it’s perfect for any occasion. The shredded coconut adds a delightful texture and flavor that transports you straight to a beach getaway.
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, with juice
- 1 cup sweetened shredded coconut
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping, thawed
Instructions
- Step 1: Follow the package instructions to bake the yellow cake in a 9×13 inch pan. Allow it to cool completely.
- Step 2: In a bowl, mix the crushed pineapple with its juice and half of the shredded coconut.
- Step 3: Using the back of a wooden spoon, poke holes evenly across the cooled cake. Pour the pineapple mixture over the cake, making sure it seeps into the holes.
- Step 4: In another bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Spread this pudding evenly over the pineapple layer.
- Step 5: Spread the thawed whipped topping over the pudding layer. Sprinkle the remaining shredded coconut on top.
- Step 6: Refrigerate the cake for at least 4 hours or overnight to allow the layers and flavors to set beautifully.
Tips & Variations
- For a richer flavor, try using coconut milk instead of regular milk in the pudding mix.
- If you prefer a less sweet cake, use unsweetened shredded coconut or reduce the amount slightly.
- For added texture, sprinkle some toasted coconut flakes on top before serving.
- You can substitute the instant vanilla pudding with coconut-flavored pudding for an extra tropical twist.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, you can let it sit at room temperature for 10-15 minutes for a softer texture. This cake is best enjoyed chilled and does not freeze well due to the pudding and whipped topping layers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Just make sure to finely crush or chop it and include some of the juice to maintain moisture in the cake.
Can I make this cake gluten-free?
To make it gluten-free, use a gluten-free yellow cake mix and verify that all other ingredients, like the pudding mix and whipped topping, are gluten-free as well.
PrintPineapple Coconut Dream Cake Recipe
This Pineapple Coconut Dream Cake is a tropical delight featuring moist yellow cake infused with juicy crushed pineapple and sweet shredded coconut. Layers of creamy instant vanilla pudding and fluffy whipped topping complete this refreshing and easy-to-make dessert, perfect for warm weather or any festive occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, with juice
- 1 cup sweetened shredded coconut, divided
For the Pudding Layer
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
For the Topping
- 1 container (8 oz) whipped topping, thawed
Instructions
- Bake the Cake: Follow the package instructions to bake the yellow cake in a 9×13 inch pan. Once baked, allow the cake to cool completely before proceeding to the next step.
- Prepare Pineapple Mixture: In a medium bowl, combine the crushed pineapple along with its juice and half of the shredded sweetened coconut. Mix gently to combine.
- Infuse the Cake: Using the back of a wooden spoon, poke holes evenly across the surface of the cooled cake. Pour the pineapple mixture over the cake, ensuring the liquid seeps into the holes to infuse the cake with moisture and flavor.
- Pudding Layer: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture is smooth and slightly thickened. Spread the pudding evenly over the pineapple layer on the cake.
- Final Touches: Spread the thawed whipped topping evenly over the pudding layer. Sprinkle the remaining shredded coconut over the whipped topping as a garnish.
- Chill: Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld for the best taste and texture.
Notes
- Ensure the cake is completely cooled before poking holes to prevent it from breaking apart.
- Using sweetened shredded coconut enhances the overall sweetness; for a less sweet option, use unsweetened coconut.
- Prepare the cake a day ahead to allow ample chilling time which improves flavor absorption.
- This dessert is best served chilled to maintain its refreshing tropical flavor and creamy texture.
Keywords: pineapple cake, coconut cake, tropical dessert, instant pudding cake, easy summer cake, creamy cake, layered cake
