Before we dive into the full sunshine-soaked, coconut-flaked deliciousness of this Tropical Pineapple Coconut Dream Cake, I just want to say thank you — truly. If you’re here, it means you love creating joy from your kitchen, just like I do. This recipe is so special to me because of the memory attached to it: my mother-in-law, who’s had no appetite lately, ate two slices. And then asked for the recipe. I just about cried.
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Why You’ll Love This Recipe
This isn’t just any cake. It’s sunshine on a fork.
A sweet, fluffy tribute to everything tropical — moist yellow cake layered with juicy crushed pineapple, topped with a creamy coconut frosting that’s light, dreamy, and melt-in-your-mouth good.
Whether you’re baking for a party, potluck, birthday, or just because you need a mini vacation in dessert form, this recipe hits the spot every time.
🌺 Taste That Transports
Think warm breezes, soft sand, and swaying palms. Every bite gives you the tangy sweetness of pineapple and the rich, nutty depth of coconut — it’s indulgent without being heavy. It’s the kind of cake people talk about after the party.
🍰 Benefits of This Recipe
- Quick & Easy – Uses pantry staples and a cake mix shortcut
- Crowd-Pleaser – Everyone from kids to grandparents goes back for seconds
- Flexible – Can be made in a sheet pan, layers, or even cupcakes!
- Freezer-Friendly – Yes, it freezes like a dream
📝 Ingredients List
For the Cake:
- 1 box (15.25 oz) yellow or white cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup water
- ½ cup vegetable oil (or melted butter for a richer texture)
- 4 large eggs
- 1 can (8 oz) crushed pineapple (with juice!)
- 1 tsp coconut extract (optional, but highly recommended)
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 16 oz powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk
- 1 tsp coconut extract (again, optional, but SO worth it)
Toppings:
- 1 cup shredded coconut, toasted for extra depth
- Optional: More crushed pineapple or even maraschino cherries for garnish
🛠️ Tools You’ll Need
- 9×13-inch baking dish or two 8-inch round pans
- Mixing bowls
- Electric mixer (hand or stand)
- Offset spatula or knife for frosting
- Cooling rack
- Toothpick (for doneness test)
💡 Ingredient Substitutions & Additions
- Dairy-Free? Use plant-based milk & butter alternatives.
- No coconut extract? Sub vanilla only — it’s still dreamy.
- Gluten-Free? Swap for GF cake mix and adjust liquid as needed.
- Add-ins? Try chopped macadamia nuts or a dash of rum extract for island flair.
👩🍳 Step-by-Step Instructions
Step 1: Preheat & Prepare
Set oven to 350°F (175°C). Grease and flour your baking pan(s).
Step 2: Make the Cake Batter
In a large bowl, mix together cake mix, pudding mix, water, oil (or butter), and eggs. Beat on medium speed for 2 minutes until smooth. Fold in crushed pineapple and coconut extract.
Step 3: Bake
Pour the batter into prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Step 4: Frosting Time!
Beat butter until creamy. Gradually add powdered sugar, then vanilla and coconut extracts. Add milk or cream until it’s fluffy and spreadable.
Step 5: Decorate
Frost the cooled cake. Sprinkle with toasted coconut and top with extra pineapple or cherries if desired. Refrigerate until ready to serve.
🍽️ What to Serve With This Cake
- Iced hibiscus or pineapple tea for a tropical pairing
- Vanilla ice cream on the side for double decadence
- A light, citrusy salad if you’re serving this after brunch or lunch
🔁 Tips for Best Results
- Don’t overmix the batter — just until smooth!
- Toast your coconut in a dry skillet over medium heat for max flavor
- Let the cake cool fully before frosting, or the buttercream may melt
- Double the frosting if you’re doing a layer cake — you won’t regret it
📦 Storage Instructions
- Room Temp: 2 days, covered
- Fridge: Up to 5 days
- Freezer: Wrap slices tightly in plastic and foil — freeze up to 3 months
❓ Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! Just make sure it’s finely crushed and juicy — you’ll want about 1 cup with juice.
Is this recipe good for cupcakes?
Absolutely. Bake for 18–22 minutes and keep a close eye on doneness.
Can I make this ahead of time?
Yes — in fact, the flavors deepen overnight! Just frost the day you plan to serve.
💖 Final Thoughts
This cake is magic. Not just because it tastes like a vacation, but because it made my quiet, sweet mother-in-law — who hardly finishes a meal these days — ask for seconds. That’s the power of a dish made with heart. Simple ingredients, tender care, and flavors that spark a smile.
🍑 More Summer Dessert Favorites:
- Deep Dish Apple Crisp (no crust needed — so easy!)
- Peach Cobbler Dump Cake (5 ingredients!)
- Grilled Peaches with Honey & Yogurt
📸 Share the Love!
If you make this Tropical Pineapple Coconut Dream Cake, I would love to see it!
Tag me on Pinterest or drop a comment with your photo and review. It means the world. 💛
🧾 Nutritional Information (approx. per slice)
- Calories: 420
- Fat: 22g
- Carbohydrates: 54g
- Sugar: 38g
- Protein: 4g
Note: Nutrition may vary based on specific ingredients used.
📬 Don’t forget to subscribe so you never miss a recipe that brings joy to your kitchen. See you again soon — and bring your sweet tooth!
Demander à ChatGPT
Tropical Pineapple Coconut Dream Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour your baking pan(s).
- In a large bowl, mix together cake mix, pudding mix, water, oil (or butter), and eggs. Beat on medium speed for 2 minutes until smooth. Fold in crushed pineapple and coconut extract.
- Pour the batter into prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Beat butter until creamy. Gradually add powdered sugar, then vanilla and coconut extracts. Add milk or cream until it’s fluffy and spreadable.
- Frost the cooled cake. Sprinkle with toasted coconut and top with extra pineapple or cherries if desired. Refrigerate until ready to serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tropical Pineapple Coconut Dream Cake
Ingredients
Method
- Set oven to 350°F (175°C). Grease and flour your baking pan(s).
- In a large bowl, mix together cake mix, pudding mix, water, oil (or butter), and eggs. Beat on medium speed for 2 minutes until smooth. Fold in crushed pineapple and coconut extract.
- Pour the batter into prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Beat butter until creamy. Gradually add powdered sugar, then vanilla and coconut extracts. Add milk or cream until it’s fluffy and spreadable.
- Frost the cooled cake. Sprinkle with toasted coconut and top with extra pineapple or cherries if desired. Refrigerate until ready to serve.
