The Pineapple Coconut Dream Cake is a tropical dessert that promises to transport your taste buds to paradise.
This moist and flavorful cake combines the sweetness of pineapple, the creamy richness of coconut, and the velvety texture of pudding.
It’s an ideal choice for summer gatherings, family dinners, or simply when you’re in the mood for a refreshing treat.
With its layers of flavor and melt-in-your-mouth texture, this cake is sure to become a favorite.
Ingredients:
Ingredient Quantity
Yellow cake mix 1 box
Crushed pineapple with juice 1 can (20 oz)
Sweetened shredded coconut 1 cup
Instant vanilla pudding mix 1 package (3.4 oz)
Cold milk 1 cup
Whipped topping 1 container (8 oz)
PREPARATION:
Bake the Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13 inch pan. Let it cool completely.
Prepare the Pineapple Filling: In a bowl, combine the crushed pineapple with its juice and half of the shredded coconut.
Poke Holes and Add Filling: Use a fork to poke holes in the cooled cake.
Pour the pineapple mixture over the cake, allowing it to soak in.
Make the Pudding Layer: In a separate bowl, whisk together the instant pudding mix and cold milk until smooth.
Assemble the Cake: Spread the pudding mixture evenly over the pineapple-soaked cake.
Top with Whipped Topping: Top the pudding layer with the thawed whipped topping.
Sprinkle with Coconut: Sprinkle the remaining shredded coconut over the whipped topping.
Chill: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld.
Serve chilled and enjoy this tropical delight!
To make the Pineapple Coconut Dream Cake your own, try adding a tropical twist by incorporating diced mango or sliced bananas into the pineapple layer.
For a nutty crunch, sprinkle chopped macadamia nuts or toasted almonds on top along with the coconut.
If you prefer a richer flavor, swap the whipped topping with cream cheese frosting.
You can also use a white or pineapple-flavored cake mix for variation.
To enhance the presentation, garnish with maraschino cherries or a drizzle of caramel sauce.
Always let the cake chill overnight for the best flavor fusion and a moist texture.
To store Pineapple Coconut Dream Cake, cover the cake tightly with plastic wrap or aluminum foil to keep it moist and fresh.
Alternatively, transfer individual slices to an airtight container. Refrigerate the cake, as the whipped topping and pudding layer require a cool environment to maintain their texture and flavor.
It can be stored in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the cake by wrapping it in plastic wrap and placing it in a freezer-safe container; it will last up to 2 months in the freezer.
Thaw in the refrigerator before serving.
The Pineapple Coconut Dream Cake is a rich and indulgent dessert that combines tropical flavors with creamy textures.
Each serving typically contains around 300-400 calories, depending on portion size and specific ingredients used.
The cake provides carbohydrates from the cake mix and pineapple, along with fats from the shredded coconut and whipped topping.
While it’s not low in sugar or fat, the inclusion of pineapple offers a small boost of vitamin C and fiber.
To reduce calories, consider using a sugar-free pudding mix, light whipped topping, or reduced-fat milk.
This dessert is best enjoyed in moderation as part of a balanced diet.