Pineapple Coconut Dream Cake

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A rich, tropical layered dessert combining a soft moist cake, creamy coconut filling, and sweet pineapple flavor.

Ingredients

For the Cake:

  • 1 box (15.25 oz) Yellow or White Cake Mix
  • 1 can (20 oz) Crushed Pineapple in Juice (undrained)
  • 3 large Eggs
  • ⅓ cup Vegetable Oil
  • 1 tsp Pure Vanilla Extract

For the Coconut Cream Filling & Frosting:

  • 1 can (14 oz) Sweetened Condensed Milk
  • 1 can (13.5 oz) Unsweetened Coconut Milk (or Cream of Coconut)
  • 1 pkg (3.4 oz) Instant Vanilla or Coconut Cream Pudding Mix
  • 1 ½ cups Heavy Whipping Cream (or 8 oz Cool Whip, thawed)
  • ½ cup Powdered Sugar
  • 1 ½ cups Sweetened Shredded Coconut (toasted for garnish)

Step-by-Step Instructions

Step 1: Bake the Cake

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, combine the cake mix, eggs, oil, vanilla extract, and the entire can of crushed pineapple with its juice (do not drain).
  3. Mix on medium speed for 2 minutes until fully combined.
  4. Pour into the prepared dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Step 2: Poke & Soak

  1. Allow the cake to cool for 10 minutes.
  2. Using the handle of a wooden spoon or a fork, poke holes every 1 inch across the entire surface of the cake.
  3. In a medium bowl, whisk together the sweetened condensed milk and half of the coconut milk (about ¾ cup).
  4. Slowly pour this liquid mixture all over the warm cake, letting it soak deep into the holes. Let the cake cool completely at room temperature.

Step 3: Make the Topping

  1. In a bowl, whisk the remaining coconut milk with the instant pudding mix for 2 minutes until it begins to thicken.
  2. In a separate cold bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  3. Gently fold the thickened pudding into the whipped cream until smooth and fluffy.

Step 4: Assemble & Chill

  1. Spread the topping evenly over the cooled cake.
  2. Toast the shredded coconut in a dry skillet over medium heat for 3–5 minutes until golden brown, stirring constantly. Let it cool.
  3. Sprinkle the toasted coconut over the top of the cake.
  4. Cover and refrigerate for at least 4 hours (overnight is best) before slicing so the cake fully absorbs the flavors.

Pro Tips

  • Make-Ahead Friendly: This cake tastes even better on day 2 as the liquid settles into the crumb.
  • Extra Pineapple Punch: Fold a drained 8 oz can of crushed pineapple into the whipped topping layer for extra texture.

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