Pineapple Coconut Dream Cake
A taste of the tropics in every bite!
If you’re craving a cool, creamy dessert with sunny island vibes, this Pineapple Coconut Dream Cake is your answer. It’s light, luscious, and full of tropical flavor—perfect for potlucks, picnics, or anytime you want to brighten the dessert table.
Made with a moist yellow cake base, a juicy pineapple-coconut soak, creamy vanilla pudding, and a fluffy whipped topping, it’s no wonder this cake has “dream” in the name!
Why You’ll Love It
- Easy to make with pantry staples
- No complicated steps—just layer, chill, and serve
- Moist, fruity, and totally refreshing
- Perfect make-ahead dessert for summer gatherings
Ingredients
- 1 box yellow cake mix, prepared as directed
- 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
1. Bake the Cake
Prepare the yellow cake according to the package instructions using a 9×13-inch baking dish.
Let the cake cool completely before continuing.
2. Make the Pineapple-Coconut Topping
In a medium bowl, combine the crushed pineapple (with juice) and ½ cup shredded coconut. Stir to combine.
3. Poke & Soak
Use the handle of a wooden spoon to poke holes all over the cooled cake.
Pour the pineapple-coconut mixture evenly over the cake, letting it soak into the holes.
4. Make the Pudding Layer
In a separate bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened (about 2 minutes).
Spread the pudding evenly over the pineapple layer.
5. Add the Whipped Topping
Spread the whipped topping gently over the pudding layer to create a smooth, fluffy finish.
6. Garnish
Sprinkle the remaining ½ cup shredded coconut over the top for a pretty and flavorful tropical touch.
7. Chill & Serve
Cover and refrigerate the cake for at least 4 hours, or overnight if possible.
This helps all the layers meld together for a truly dreamy texture!
Slice, serve, and enjoy the creamy, fruity bliss!
Tips & Twists
- Toasted coconut makes a great garnish if you want a little crunch.
- Try it with coconut pudding mix or pineapple chunks for more texture.
- Add maraschino cherries or crushed nuts on top for an extra pop!
Storage
Store in the refrigerator, covered, for up to 4–5 days. It actually tastes even better the next day!
Perfect For:
- Backyard BBQs
- Birthday parties
- Easter or summer holidays
- “Just because” tropical cravings
Let this cake take you away to the islands—one dreamy slice at a time.
Tag it with #PineappleCoconutDreamCake if you make it—I’d love to see your creations!
