If you love tropical flavors and easy-to-make desserts, this Pineapple Coconut Dream Cake is a must-try! With its moist yellow cake base, sweet pineapple, creamy pudding, and fluffy whipped topping, this cake is a dreamy combination of flavors and textures. The addition of shredded coconut gives it a deliciously chewy contrast, making every bite a tropical treat. Whether you’re serving it at a summer barbecue, a holiday gathering, or just as a sweet indulgence at home, this cake is sure to be a crowd-pleaser!

The Origins of Pineapple & Coconut in Desserts

Pineapple and coconut are two of the most iconic tropical ingredients in desserts worldwide. Pineapples, originally native to South America, became widely cultivated in Hawaii and other tropical regions, making their way into American desserts in the early 20th century. Coconut, widely used in Southeast Asian and Caribbean cuisines, adds a naturally sweet and slightly nutty flavor that pairs perfectly with pineapple. This combination has inspired countless desserts, from piña coladas to coconut pineapple bars.

The Pineapple Coconut Dream Cake embodies these flavors in a simple, modern, and delicious way, making it a favorite for those who love tropical treats.

Why You’ll Love This Recipe

Easy to Make – Uses a simple boxed cake mix for effortless baking.
Moist & Flavorful – The pineapple juice soaks into the cake for extra moisture.
Tropical Taste – A perfect balance of sweet pineapple and coconut.

Make-Ahead Friendly – Best when chilled, making it great for prepping in advance.
Light & Creamy – A refreshing dessert that’s not too heavy.

Ingredients You’ll Need

Main Ingredients:

1 box yellow cake mix – The base of the cake, providing a soft and fluffy texture.

1 can (20 oz) crushed pineapple, with juice – Adds natural sweetness and moisture.
1 cup sweetened shredded coconut – For a chewy, tropical flavor.
1 package (3.4 oz) instant vanilla pudding mix – Adds creaminess to the cake.

1 cup cold milk – Helps set the pudding for a smooth layer.
1 container (8 oz) whipped topping, thawed – Light and fluffy, perfect for the finishing touch.

Each ingredient plays a role in creating a perfectly moist and flavorful cake, with layers of sweetness and texture that make it irresistible.

Step-by-Step Instructions

Step 1: Bake the Cake

Prepare the yellow cake mix according to the package instructions and bake it in a 9×13-inch pan. Once baked, let the cake cool completely before moving to the next step.

Cooling the cake is crucial, as adding the pineapple mixture too soon can make it soggy instead of moist.

Step 2: Add the Pineapple & Coconut

In a bowl, mix the crushed pineapple (with juice) and half the shredded coconut. Use the back of a wooden spoon to poke holes all over the cooled cake. Pour the pineapple-coconut mixture over the cake, allowing it to seep into the holes.

This step ensures that the cake absorbs all the tropical goodness, making it incredibly flavorful and moist.

Step 3: Prepare the Pudding Layer

In another bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Spread the pudding evenly over the cake, creating a creamy layer.

The pudding adds richness and a velvety texture, enhancing the overall flavor of the cake.

Step 4: Top with Whipped Topping & Coconut

Gently spread the whipped topping over the pudding layer, ensuring even coverage. Sprinkle the remaining shredded coconut on top for a decorative and flavorful finish.

The whipped topping keeps the cake light and airy, balancing the sweetness of the pineapple and pudding.

Step 5: Chill & Serve

Refrigerate the cake for at least 4 hours (or overnight) before serving. Chilling allows the flavors to meld and the pudding layer to set, making the cake even more delicious.

Serve chilled and enjoy this tropical delight!

Variations & Customizations

While this cake is already a fantastic tropical treat, here are some fun ways to switch it up:

Piña Colada Twist – Add a splash of coconut rum to the pineapple mixture for an adults-only version.

Coconut Cream Upgrade – Use coconut milk instead of regular milk in the pudding for an even richer coconut flavor.
Nutty Crunch – Add chopped pecans, walnuts, or macadamia nuts for a crunchy contrast.
Chocolate Drizzle – A drizzle of white or dark chocolate can elevate the cake’s decadence.

Lemon Zest Boost – A little lemon zest mixed into the pudding adds a refreshing citrus kick.

Serving Suggestions

This Pineapple Coconut Dream Cake pairs wonderfully with a variety of beverages and accompaniments:

Beverages – Serve with iced tea, tropical punch, or a creamy piña colada.
Fresh Fruit Garnish – Add fresh pineapple chunks, mango slices, or toasted coconut flakes for an extra tropical touch.
Ice Cream Sidekick – A scoop of vanilla or coconut ice cream complements the flavors beautifully.

Tips for the Best Pineapple Coconut Dream Cake

Use Fresh Pineapple – For an even fresher taste, you can use finely chopped fresh pineapple instead of canned.
Toast the Coconut – Lightly toasting the shredded coconut before sprinkling it on top adds extra crunch and a deeper flavor.
Make It Lighter – Use sugar-free pudding mix and light whipped topping for a lower-calorie version.

Add Nuts for Crunch – Chopped pecans or macadamia nuts make a great addition for added texture.
Customize the Cake Mix – Try a white or coconut-flavored cake mix for an extra tropical twist.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! This cake actually tastes best when made a day in advance, allowing the flavors to develop fully.

How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I use homemade whipped cream instead of whipped topping?
Absolutely! Just be sure to stabilize it with a bit of powdered sugar so it holds up well in the fridge.

Can I freeze this cake?
While you can freeze it, the texture of the pudding and whipped topping may change slightly upon thawing. If freezing, wrap tightly and consume within 1 month.

Final Thoughts

This Pineapple Coconut Dream Cake is the perfect balance of creamy, fruity, and fluffy. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this tropical-inspired dessert is guaranteed to impress. With its refreshing pineapple flavor, rich pudding layer, and light whipped topping, it’s a treat that feels indulgent without being too heavy.

Not only is this cake easy to prepare, but its beautiful layers and tropical taste make it a stunning addition to any dessert table. Serve it chilled for the ultimate refreshing experience, and watch as everyone goes back for seconds!

Pineapple Coconut Dream Cake: A Tropical Delight

Author: Diana Carrozza

Print Recipe

Description

Indulge in the tropical flavors of Pineapple Coconut Dream Cake! This easy-to-make dessert features a moist yellow cake soaked with sweet pineapple and coconut, layered with creamy vanilla pudding, and topped with fluffy whipped topping. A final sprinkle of coconut adds the perfect touch. Chill and serve for a refreshing, crowd-pleasing treat!

Ingredients

1 box yellow cake mix

1 can (20 oz) crushed pineapple, with juice

1 cup sweetened shredded coconut

1 package (3.4 oz) instant vanilla pudding mix

1 cup cold milk

1 container (8 oz) whipped topping, thawed

Instructions

Bake the yellow cake as directed on the package, using a 9×13 inch pan. Let cool completely.

In a bowl, combine crushed pineapple (with its juice) and half the coconut.

Poke holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, letting it soak into the holes.

In another bowl, whisk together the pudding mix and milk until smooth. Spread over the cake.

Spread whipped topping over the pudding layer. Sprinkle with the remaining shredded coconut.

Refrigerate the cake for at least 4 hours, or overnight, before serving.

Notes

For extra flavor, toast the shredded coconut before sprinkling it on top.

You can use a white or pineapple-flavored cake mix for a twist.

Make sure the cake is completely cooled before adding the pineapple mixture to prevent it from becoming too soggy.

For a richer texture, use homemade whipped cream instead of store-bought whipped topping.

Refrigerating overnight enhances the flavors and makes slicing easier.

Garnish with maraschino cherries or chopped nuts for added presentation.