Pineapple Coconut Dream Cake
Yellow cake layers filled with cooked pineapple, covered in whipped cream cheese frosting, and topped with toasted coconut.
Equipment
- Two 9 inch round cake pans
- Medium saucepan
- Electric mixer
- Serrated knife
Ingredients
Main Ingredients
- 1 box yellow cake mix about 15 ounces
- 3 large eggs or the amount on the cake mix box
- 1 cup water or the amount on the box
- ⅓ cup vegetable oil or the amount on the box
- 1 can crushed pineapple 20 ounces, with juice
- ½ cup granulated sugar
- ¼ cup cornstarch
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 8 oz whipped topping thawed
- ½ cup sweetened coconut flakes toasted
Instructions
Cooking
- Bake the cake. Mix the cake mix with the eggs, water, and oil, divide it between two greased 9 inch pans, and bake at 350 degrees F for 25 to 30 minutes until a toothpick comes out clean.
- Cool. Rest the cakes in the pans for 10 minutes, turn them out onto a rack, and cool to room temperature.
- Thicken the pineapple. Stir the pineapple, sugar, and cornstarch in a saucepan over medium heat for 5 to 7 minutes until glossy and thick, then cool.
- Whip the frosting. Beat the cream cheese and powdered sugar until smooth and fold in the whipped topping.
- Stack and chill. Layer the cake with filling and frosting, cover the top with toasted coconut, and chill for at least 2 hours.
Notes
Substitutions: Use a white cake mix or fresh pineapple simmered until thick.
Tips: Cool the filling completely and trim domed tops so the layers stack evenly.
Storage: Refrigerate up to 3 days or freeze wrapped slices up to 1 month.