Pineapple Coconut Dream Cake
A delightful tropical dessert featuring layers of moist yellow cake, sweet pineapple filling, and creamy whipped topping, perfect for any gathering.
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.
Notes
Cover and store in the refrigerator for up to 3 days. Make sure the cream cheese is softened before mixing for a smooth texture. Toast coconut flakes to enhance their flavor. Let filling cool completely before assembling.