Introduction
This Pineapple Coconut Dream Cake brings together the sunny flavors of juicy pineapple and sweet shredded coconut, layered in a moist cake base and topped with creamy goodness. The result is a dessert that feels like a mini tropical vacation — perfect for a family dinner, special occasion or just because you’re craving something fun and flavorful.
Ingredients
Here’s a full ingredient list (adapted from common versions). You may adjust quantities for your preferred pan size or number of servings.
1 box yellow cake mix (≈15.25 oz or equivalent)
1 can (≈20 oz) crushed pineapple with juice
½ cup unsalted butter, melted
3 large eggs
1¼ cups sweetened shredded coconut, divided (for example: ¾ cup for batter + ½ cup for topping)
1 (3.4 oz) package vanilla instant pudding mix
1 container (≈8 oz) frozen whipped topping (thawed)
1 Tbsp white sugar
Additional ≈⅓ cup pineapple juice (from the crushed pineapple)
Cooking spray (for pan)
(The ingredient list and method are drawn from a version on Allrecipes.
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Instructions
Preheat your oven to 325 °F (≈165 °C). Grease the bottom of a 13 × 9-inch baking pan with cooking spray.
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Drain the crushed pineapple, reserving the juice. In a large bowl whisk together the cake mix, melted butter, eggs and about 1 cup of the pineapple juice until just combined. Fold in about ¾ cup of the shredded coconut. Pour this batter into the prepared pan and spread evenly.
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Bake until a wooden pick inserted into the center comes out clean — in this case about 20 minutes. Then transfer the pan to a wire rack and let it cool slightly (≈30 minutes).
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While the cake is cooling, in a small heat-proof bowl stir the white sugar into ~⅓ cup of the reserved pineapple juice, and microwave (or gently heat) until the sugar dissolves. Set aside.
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In another bowl whisk together the pudding mix and ~¼ cup pineapple juice until smooth. Stir in 3 cups of the crushed pineapple.
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Using a fork, poke holes across the cake surface. Drizzle the sugar-pineapple juice mixture evenly over the cake. Then spread the pudding–pineapple mixture in an even layer over the cake. Chill until the pudding layer is somewhat firm (≈30 minutes or longer).
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Spoon or spread the thawed whipped topping evenly over the set pudding layer. Sprinkle the remaining coconut (≈½ cup) and remaining crushed pineapple (½ cup) over the top.
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Refrigerate the cake until chilled before serving (this step helps all the layers set and makes slicing easier). Serve cold or slightly chilled.
Description
The cake base is moist and flavorful — thanks to the pineapple juice and crushed pineapple incorporated into the batter, and the shredded coconut giving gentle texture. Then you get a sweet pineapple-laden pudding layer, creamy whipped topping and a finishing dusting of coconut and pineapple. Visually, it’s layered and inviting; taste-wise you get tropical sweetness, creamy coolness, and a nice interplay of cake + fruit + smooth topping.
Tips
Make sure to drain the crushed pineapple well (but reserve the juice) to avoid a soggy cake base.
Allow the cake to cool sufficiently before adding the pudding layer; adding it while warm can cause the topping to slide or turn runny.
Toasting some of the shredded coconut (in a dry skillet over medium heat, stirring until golden) enhances its flavor — consider doing half untoasted, half toasted for contrast.
For clean slices, chill the cake well and use a sharp knife (you may run it under hot water, dry it, and then slice for easier cuts).
This cake often improves overnight in the fridge as the layers meld; if possible, make it ahead.
Because there is whipped topping and fruit, store it covered in the refrigerator and consume within a few days.
Variations
For a gluten‐free version: Use a gluten-free yellow cake mix and verify the pudding mix is gluten-free.
For extra tropical flavor: Use coconut milk instead of part of the liquid when making the pudding layer.
Add a splash of rum extract or dark rum (for an adult twist) either into the cake batter or drizzle lightly after baking.
For nut‐crunch: Add chopped toasted macadamia nuts or pecans into the coconut topping.
If you prefer fresh pineapple vs canned: Use fresh pineapple, chopped and drained well; you may need to add additional juice or a little sugar to compensate for less syrup.
Make it into cupcakes: Use the batter in lined cupcake tins (fill ~2/3) and adjust bake time (≈18-22 minutes) — then layer the pudding and topping accordingly.
Correction (Common Mistakes & How to Fix)
Cake turned out too soggy: Likely because excess pineapple juice wasn’t drained, or the cake base was still warm when topping was applied. Solution: drain pineapple thoroughly, allow base to cool, then proceed.
Pudding layer runs / doesn’t set: Possibly because the pudding didn’t have enough cold milk or you didn’t refrigerate long enough. Use cold milk, whisk until ribbon-thickening, and then chill the layer before topping.
Topping slides off: If the whipped topping is too warm or the pudding layer too soft; chill each layer adequately and keep the cake in the fridge until just before serving.
Cake sticks to pan / base breaks: Ensure you grease the pan properly before baking; also allow cake to cool slightly and use the right pan size.
Slices look messy: Chill the cake thoroughly, use a sharp knife, wipe clean between cuts, and optionally use a piece of dental floss (unflavored) to get even slices.
Enjoy!