Transport your tastebuds to the tropics with this Pineapple Coconut Dream Cake—a soft, flavorful cake infused with juicy crushed pineapple and coconut essence, topped with fluffy coconut-vanilla frosting and a generous layer of golden toasted coconut.
It’s a breeze to make but delivers that wow-factor taste you’d expect from a beachside bakery. Whether you’re baking for a summer gathering, birthday party, holiday table, or just treating yourself on a weekday, this dessert is pure sunshine on a plate.
✨ Why You’ll Love This Cake
- Tropical Flavor Combo – Pineapple and coconut bring a breezy, island-inspired taste.
- Super Moist Texture – Thanks to pineapple juice and pudding mix.
- Crowd-Friendly – Bakes in a 9×13 pan—perfect for parties or potlucks.
- Easy to Make – Starts with cake mix and comes together in simple steps.
🛒 Ingredients
For the Cake
- 1 box (15.25 oz) yellow or white cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup water
- ½ cup vegetable oil (or melted butter for extra richness)
- 4 large eggs
- 1 can (8 oz) crushed pineapple with juice
- 1 tsp coconut extract (optional, but highly recommended)
For the Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk
- 1 tsp coconut extract (optional)
For the Topping
- 1 cup sweetened shredded coconut, lightly toasted
- Optional: extra crushed pineapple or a drizzle of pineapple juice for garnish
🧑🍳 Instructions
1️⃣ Prep the Pan & Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment for easy cleanup.
2️⃣ Toast the Coconut
In a dry skillet over medium heat, stir the shredded coconut until golden brown—about 3–5 minutes. Remove from heat and let cool.
3️⃣ Mix the Cake Batter
In a large bowl, combine:
- Cake mix
- Pudding mix
- Water
- Oil or butter
- Eggs
- Undrained crushed pineapple
- Coconut extract (if using)
Beat with a hand mixer or whisk for 2–3 minutes until smooth and thick.
4️⃣ Bake the Cake
Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick comes out mostly clean. Let the cake cool fully in the pan before frosting.
Tip: Frost only when the cake is completely cool to avoid melting the frosting.
5️⃣ Make the Frosting
In a mixing bowl, beat softened butter for 1–2 minutes until creamy.
Gradually add powdered sugar, one cup at a time. Add in vanilla, coconut extract (if using), and 1 tbsp of cream or milk.
Beat on high for 2–3 minutes until fluffy. Adjust with more sugar or cream as needed for spreadable consistency.
6️⃣ Frost & Top the Cake
Spread frosting evenly over the cooled cake. Sprinkle with toasted coconut, gently pressing it into the surface. Garnish with extra pineapple or a drizzle of juice if desired.
7️⃣ Slice & Serve
Cut into squares and serve at room temperature or chilled. Store leftovers in the fridge in an airtight container for up to 4–5 days.
🍽 Serving Ideas
- Enjoy with coffee or tea for a sweet afternoon pick-me-up
- Add a scoop of vanilla ice cream for extra indulgence
- Top with fresh pineapple or strawberries for color and freshness
- Turn into cupcakes: bake in muffin tins for 18–22 minutes
✅ Pro Tips
Don’t drain the pineapple – The juice makes the cake moist and flavorful.
Toast your coconut – It adds crunch, color, and deep nutty flavor.
Taste as you go – Sweetness can be adjusted in the frosting to your preference.
Make ahead – Bake and freeze the unfrosted cake for up to 1 month. Thaw before frosting.
🌴 Final Thoughts
This Pineapple Coconut Dream Cake is everything you want in a tropical dessert—soft, moist layers, a whipped coconut-vanilla frosting, and that irresistible crunch of toasted coconut. It’s simple enough for casual get-togethers but elegant enough to impress any guest.
One slice will have you dreaming of sunny beaches and gentle ocean breezes—any day of the week.