Pineapple Coconut Dream Cake Recipe for Easy and Delicious Home Baking
This Pineapple Coconut Dream Cake is pure tropical comfort in dessert form. Soft, moist cake layers soak up sweet pineapple juice, then get topped with a creamy vanilla-coconut layer and fluffy whipped topping. Every bite is cool, creamy, fruity, and just sweet enough — the kind of dessert that feels light but still totally indulgent.
It’s the perfect make-ahead cake for gatherings, summer parties, potlucks, or anytime you want a no-fuss dessert that everyone loves.
Flavor & Texture Highlights
This cake is incredibly moist thanks to the crushed pineapple soaking into the cake. The vanilla pudding layer adds a smooth, custard-like creaminess, while the whipped topping keeps everything light and airy. Sweet coconut ties it all together with a subtle tropical finish.
Jump to Section
- Why You’ll Love This Pineapple Coconut Dream Cake
- What You Need to Make This Recipe
- How to Make This Recipe
- Expert Tips
- Storing Tips
- FAQs
- Full Recipe
Why You’ll Love This Pineapple Coconut Dream Cake
- Super moist and refreshing
- No complicated frosting or decorating
- Perfect make-ahead dessert
- Great for parties, potlucks, and holidays
- Classic tropical flavors everyone enjoys
What You Need to Make This Recipe
Note: Exact measurements are listed in the recipe card at the end.
- Yellow cake mix
- Crushed pineapple with juice
- Sweetened shredded coconut
- Instant vanilla pudding mix
- Cold milk
- Whipped topping
How to Make This Recipe
Note: Full step-by-step instructions are included in the recipe card below.
- Bake the cake and allow it to cool completely.
- Mix crushed pineapple with part of the shredded coconut.
- Poke holes in the cake and pour the pineapple mixture over the top.
- Prepare the pudding and spread it evenly over the cake.
- Top with whipped topping and remaining coconut.
- Chill well before serving.
Expert Tips
- Cool the cake completely: This helps the pineapple soak in evenly without turning mushy.
- Use pineapple with juice: The juice is key for that ultra-moist texture.
- Toast the coconut: Lightly toasted coconut adds extra flavor and texture.
- Chill overnight: The cake tastes even better the next day.
Storing Tips
- Refrigerator: Store covered in the fridge for up to 4 days.
- Serving: Serve chilled for the best flavor and texture.
- Freezing: Not recommended due to the pudding and whipped topping layers.
Frequently Asked Questions
Can I use homemade whipped cream?
Yes, but stabilize it slightly so it holds up well during chilling.
Can I make this cake ahead?
Absolutely. This cake is ideal when made a day in advance.
Can I use a different cake mix?
White or coconut cake mix works beautifully too.
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, with juice
- 1 cup sweetened shredded coconut, divided
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping, thawed
Instructions
- Bake the yellow cake according to package directions in a 9x13-inch pan. Let cool completely.
- In a bowl, combine the crushed pineapple (with juice) and half of the shredded coconut.
- Poke holes all over the cooled cake using the handle of a wooden spoon. Pour the pineapple mixture evenly over the cake.
- In another bowl, whisk together the instant pudding mix and cold milk until smooth. Spread evenly over the cake.
- Spread the whipped topping over the pudding layer. Sprinkle with the remaining shredded coconut.
- Refrigerate for at least 4 hours, or overnight, before slicing and serving.
Notes
- For extra flavor, toast the coconut before sprinkling it on top.
- This cake slices best when fully chilled.
- Keep refrigerated until ready to serve.