Pineapple Coconut Dream Cake
A soft, ultra-moist pineapple cake soaked with creamy coconut topping and finished with fluffy whipped cream and toasted coconut. Light, tropical, and perfect for gatherings!
🛒 Ingredients
For the Cake:
1 box (15.25 oz) yellow or white cake mix
1 can (20 oz) crushed pineapple with juice
3 large eggs
½ cup vegetable oil
For the Creamy Coconut Layer:
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut (like Coco López)
1 teaspoon vanilla extract
For the Topping:
1 tub (8 oz) whipped topping, thawed
or 1½ cups heavy cream, whipped with 2 tablespoons powdered sugar
1 cup sweetened shredded coconut (toasted if desired)
👩🍳 Instructions
1️⃣ Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2️⃣ Make the Cake Batter
In a large bowl, combine cake mix, crushed pineapple (with juice), eggs, and oil.
Mix until smooth and well combined.
3️⃣ Bake
Pour batter into prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
4️⃣ Poke & Soak
While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
In a bowl, whisk together sweetened condensed milk, cream of coconut, and vanilla.
Slowly pour mixture evenly over the warm cake, letting it soak into the holes.
5️⃣ Chill
Refrigerate for at least 3–4 hours (overnight is even better) to allow flavors to blend.
6️⃣ Add Topping
Spread whipped topping evenly over chilled cake.
Sprinkle shredded coconut on top (toast coconut in a dry skillet for extra flavor if desired).
❄️ Storage
Keep refrigerated up to 4 days
Best served cold
Pineapple Coconut Dream Cake
