Pineapple Coconut Dream Cake

This Pineapple Coconut Dream Cake is a tropical delight that brings together the rich sweetness of pineapple and the creamy, nutty flavor of coconut in every luscious bite. With its moist cake layers, creamy topping, and tropical fruit mix, it’s a perfect dessert for summer gatherings, holidays, or simply when I want a slice of sunshine on my plate.

Why You’ll Love This Recipe

I love this recipe because it combines the irresistible flavor of a pineapple poke cake with the light, fluffy texture of a whipped topping and the richness of coconut. It’s incredibly easy to make, especially since I can use a boxed cake mix, and it only gets better after a day in the fridge. Whether I’m entertaining guests or indulging my own sweet tooth, this cake always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow cake mix (plus ingredients listed on the box – usually eggs, oil, and water)

• Crushed pineapple with juice

• Granulated sugar

• Instant vanilla pudding mix

• Cold milk

• Whipped topping (like Cool Whip)

• Sweetened shredded coconut

directions

1. I start by baking the yellow cake according to the package instructions in a 9×13-inch pan. Once it’s done, I let it cool for about 10 minutes.

2. Using the handle of a wooden spoon, I poke holes all over the cake.

3. In a saucepan over medium heat, I combine the crushed pineapple (with juice) and granulated sugar. I bring it to a boil and let it simmer for a few minutes until the sugar dissolves and the mixture thickens slightly.

4. I pour the hot pineapple mixture evenly over the warm cake, making sure it seeps into the holes. Then, I let it cool completely.

5. In a mixing bowl, I whisk together the instant vanilla pudding mix and cold milk until thickened.

6. I fold in the whipped topping gently until fully combined and spread this creamy layer over the cooled cake.

7. Finally, I sprinkle sweetened shredded coconut generously on top.

8. I chill the cake in the refrigerator for at least 4 hours (or overnight) before serving.

Servings and timing

This recipe makes about 12 servings. The prep time takes around 20 minutes, baking takes 30 minutes, and chilling should be at least 4 hours for best results.

Variations

When I want to mix things up, I sometimes use a white or pineapple-flavored cake mix instead of yellow. I’ve also added a touch of rum extract to the pineapple mixture for a piña colada twist. For extra texture, I like to toast the shredded coconut before sprinkling it on top. If I’m in the mood for a bit of crunch, a handful of chopped pecans or macadamia nuts makes a great addition too.

storage/reheating

I always store this cake in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for up to 4 days. I never reheat it—it’s meant to be served chilled, and the flavors get even better over time.

FAQs

How do I prevent the cake from getting soggy?

I make sure not to overpour the pineapple mixture—just enough to fill the holes and lightly cover the surface. Letting it cool fully before adding the topping also helps.

Can I make this cake ahead of time?

Yes, and I actually prefer making it a day in advance. The flavors meld beautifully overnight, making it even more delicious.

Can I use fresh pineapple?

Fresh pineapple can be used, but I make sure to finely crush it and add enough juice to mimic the consistency of canned crushed pineapple with juice.

What’s the best way to toast coconut?

I spread the shredded coconut on a baking sheet and toast it in a 350°F oven for 5-7 minutes, stirring halfway through until it’s golden brown.

Can I freeze this cake?

I don’t recommend freezing this cake due to the whipped topping and pudding layer, which can become watery once thawed. It’s best enjoyed fresh from the fridge.

Conclusion

This Pineapple Coconut Dream Cake is my go-to dessert when I want something cool, creamy, and full of tropical flavor. It’s simple to prepare, ideal for making ahead, and always gets rave reviews. I love how each bite delivers a perfect balance of sweet, tangy, and creamy textures—it truly is a dream dessert.

Pineapple Coconut Dream Cake

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes (including chilling time)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Pineapple Coconut Dream Cake is a tropical dessert that layers moist yellow cake with a sweet pineapple topping, creamy vanilla pudding whipped topping, and a sprinkle of shredded coconut, making it a perfect chilled treat for summer or special occasions.

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Ingredients

• 1 box yellow cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
• 1 can (20 oz) crushed pineapple with juice
• 1 cup granulated sugar
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 container (8 oz) whipped topping (like Cool Whip)
• 1 cup sweetened shredded coconut

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Instructions

1. Preheat oven and prepare the yellow cake mix according to package directions. Bake in a 9×13-inch pan.
2. Allow the cake to cool for about 10 minutes.
3. Using the handle of a wooden spoon, poke holes all over the cake.
4. In a saucepan over medium heat, combine crushed pineapple with juice and granulated sugar. Bring to a boil, then simmer until slightly thickened.
5. Pour the hot pineapple mixture over the warm cake, ensuring it seeps into the holes. Let it cool completely.
6. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
7. Fold in the whipped topping until well combined. Spread over the cooled cake.
8. Sprinkle sweetened shredded coconut evenly over the top.
9. Refrigerate the cake for at least 4 hours or overnight before serving.

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Notes

• Use white or pineapple-flavored cake mix for variations.
• Add rum extract to the pineapple mixture for a piña colada twist.
• Toast the shredded coconut for added texture.
• Add chopped pecans or macadamia nuts for crunch.
• Store covered in the fridge for up to 4 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg