Pineapple Coconut Dream Cake is a delightful dessert that brings a tropical twist to any gathering. With layers of moist yellow cake, sweet pineapple filling, and creamy whipped topping, this cake is sure to be a hit. If you love the flavors of pineapple and coconut, this cake is the perfect treat for you!
Why Make This Recipe
This recipe is ideal for anyone looking to impress their friends and family with a delicious, homemade dessert. It’s relatively easy to make and allows you to enjoy a taste of the tropics right in your kitchen. Plus, the combination of flavors and textures makes for a scrumptious cake that everyone will love. Great for birthdays, holidays, or simply to satisfy your sweet tooth!
How to Make Pineapple Coconut Dream Cake
Ingredients:
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup toasted coconut flakes
- Additional whipped cream (optional, for garnish)
Directions:
Prepare the Cake: Bake the yellow cake mix in two 9-inch round pans according to the package instructions. Allow the cakes to cool completely, then slice each layer in half horizontally to create four layers.
Make the Pineapple Filling: In a medium saucepan, combine the crushed pineapple, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Let it cool to room temperature.
Prepare the Cream Layer: In a large bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping until fully combined.
Assemble the Cake: Place the first cake layer on a serving plate. Spread a layer of cream mixture, followed by a layer of pineapple filling. Repeat with the remaining layers, ending with pineapple filling on top. Spread any remaining cream mixture around the sides of the cake.
Add the Topping: Sprinkle toasted coconut flakes over the top of the cake. Garnish with dollops of whipped cream, if desired.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Storage: Cover and store in the refrigerator for up to 3 days.
How to Serve Pineapple Coconut Dream Cake
Serve Pineapple Coconut Dream Cake chilled. You can slice it into pieces and place it on individual dessert plates. For an extra touch, add a dollop of whipped cream on top of each slice.
How to Store Pineapple Coconut Dream Cake
To keep your cake fresh, cover it well with plastic wrap or aluminum foil and store it in the refrigerator. It will stay good for up to three days.
Tips to Make Pineapple Coconut Dream Cake
- Make sure the cream cheese is softened before mixing. This helps achieve a smooth texture.
- Toast the coconut flakes in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Let the pineapple filling cool completely before assembling the cake to avoid melting the whipped topping.
Variation
You can swap out the yellow cake mix for a coconut cake mix for an even more tropical flavor. Additionally, consider adding crushed walnuts or pecans in the layers for a nice crunch.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush it and keep some juice for the filling.
2. Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and refrigerate it until it’s time to serve.
3. Is there a gluten-free version of this cake?
Yes, you can use a gluten-free yellow cake mix instead of regular cake mix to make this recipe gluten-free.
Pineapple Coconut Dream Cake
Ingredients
For the Cake
- 1 box yellow cake mix plus ingredients listed on the box
For the Pineapple Filling
- 1 can (20 oz) crushed pineapple with juice
- 1 cup granulated sugar
- ¼ cup cornstarch
For the Cream Layer
- 1 package (8 oz) cream cheese softened
- ½ cup powdered sugar
- 1 tub (8 oz) whipped topping like Cool Whip, thawed
For Assembly
- ½ cup toasted coconut flakes
- Additional serving whipped cream optional, for garnish
Instructions
Preparation
- Bake the yellow cake mix in two 9-inch round pans according to the package instructions. Allow the cakes to cool completely, then slice each layer in half horizontally to create four layers.
Make the Pineapple Filling
- In a medium saucepan, combine the crushed pineapple, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Let it cool to room temperature.
Prepare the Cream Layer
- In a large bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping until fully combined.
Assemble the Cake
- Place the first cake layer on a serving plate. Spread a layer of cream mixture, followed by a layer of pineapple filling. Repeat with the remaining layers, ending with pineapple filling on top. Spread any remaining cream mixture around the sides of the cake.
Add the Topping
- Sprinkle toasted coconut flakes over the top of the cake. Garnish with dollops of whipped cream, if desired.
Chill and Serve
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
