Description
Indulgent pineapple coconut dream cake brings tropical paradise straight to dessert tables with creamy layers of island-inspired bliss. Silky coconut frosting and juicy pineapple chunks create a sweet escape that delights senses and transports you to sunny beachside moments.
Ingredients
Scale
Main Ingredients:
- 1 box yellow cake mix
- 1 can (20 ounces/567 grams) crushed pineapple, with juice
- 1 cup sweetened shredded coconut
Dairy and Creamy Components:
- 1 package (3.4 ounces/96 grams) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 ounces/227 grams) whipped topping, thawed
Instructions
- Heat the oven according to the cake mix package instructions, typically around 350°F.
- Prepare the yellow cake in a 9×13 inch pan, following the package directions for optimal texture and golden appearance.
- Allow the cake to cool completely at room temperature, which typically takes approximately 1 hour.
- Combine crushed pineapple with its natural juices and half of the coconut shreds in a mixing bowl, creating a tropical fruit mixture.
- Using a wooden spoon handle, create uniform holes across the cake’s surface to enhance moisture absorption.
- Gently pour the pineapple-coconut mixture over the cake, ensuring the liquid penetrates the holes for maximum flavor infusion.
- Whisk instant vanilla pudding mix with cold milk until the mixture reaches a smooth, creamy consistency, approximately 2 minutes.
- Spread the pudding layer evenly across the cake, covering the pineapple-soaked surface with a uniform thickness.
- Top the pudding layer with thawed whipped topping, creating a light and airy cream covering.
- Sprinkle the remaining coconut shreds over the whipped topping for a decorative and textural finish.
- Refrigerate the cake for a minimum of 4 hours, preferably overnight, to allow flavors to meld and layers to set firmly.
Notes
- Customize the cake mix by selecting gluten-free or sugar-free options to accommodate dietary restrictions and preferences.
- Enhance tropical flavors by adding a splash of rum or coconut extract to the pineapple mixture for an extra depth of taste.
- Reduce sugar content by using sugar-free pudding mix and low-fat whipped topping without compromising the cake’s delightful texture.
- Elevate presentation by toasting the remaining coconut before sprinkling on top, adding a beautiful golden color and nutty crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 303 kcal
- Sugar: 27 g
- Sodium: 290 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg