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Slice of Pineapple Coconut Cake with coconut flakes and pineapple topping
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Pineapple Coconut Dream Cake

Indulge in a delightful tropical experience with this light and fluffy cake combining crushed pineapple and creamy coconut.
Prep Time20 minutes
Cook Time30 minutes
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American, Tropical
Keyword: Coconut Cake, Easy Cake Recipe, Pineapple Cake, summer cake, Tropical Dessert
Servings: 16 slices
Calories: 240kcal

Ingredients

For the cake

  • 1 box yellow cake mix
  • 1 cup crushed pineapple with juice Adds moisture and tang
  • 3 large eggs Bind the cake together
  • 1/2 cup vegetable oil Keeps the cake moist

For the cream layer

  • 1 package cream cheese, softened (8 oz) Provides creaminess
  • 1 cup powdered sugar Sweetens the cream cheese layer
  • 1 container whipped topping (8 oz) Lightens the cream mixture

For the topping

  • 1 can crushed pineapple, drained (20 oz) Enhances flavor
  • 1 package instant vanilla pudding mix (3.4 oz) Adds stability
  • 1 cup milk Activates pudding mix
  • 1 cup sweetened shredded coconut, toasted Adds crunch
  • optional for garnish Extra whipped cream For a luxurious finish

Instructions

Preparation

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and crushed pineapple (with juice). Mix on medium speed until just blended.
  • Pour the batter into a greased 9×13-inch pan and spread it evenly.
  • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely in the pan on a wire rack.

Cream Layer

  • In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
  • Gently fold in the whipped topping until the mixture is light and fluffy.
  • Spread the cream cheese mixture evenly over the cooled cake.

Pudding Layer

  • Whisk the instant vanilla pudding mix with milk until it thickens.
  • Stir in the drained crushed pineapple, ensuring it’s well-combined.
  • Spread the pudding mixture over the cream cheese layer.

Finishing Touch

  • Sprinkle the toasted shredded coconut over the top.
  • Chill the cake for at least 4 hours or overnight.
  • Slice into squares before serving, adding whipped cream if desired.

Notes

Consider using fresh pineapple for better flavor. Toast coconut for enhanced taste. This cake can be frozen for up to 2 months.