This Pineapple Coconut Dream Cake is a tropical flavor explosion that transforms a simple yellow cake mix into something truly extraordinary. Inspired by traditional poke cakes, this dessert features layers of moist cake infused with juicy pineapple and coconut, topped with creamy pudding and fluffy whipped topping. It’s the perfect dessert for bringing a taste of the tropics to any occasion, no matter the season.

Why You’ll Love This Recipe

• Incredibly easy to make with convenient store-bought ingredients
• Perfect make-ahead dessert that actually tastes better the longer it sits
• Tropical flavor combination that transports you to island paradise
• Versatile recipe that works for potlucks, family gatherings, or holiday celebrations
• Light and refreshing texture that isn’t overly sweet or heavy

Ingredients

• Yellow Cake Mix: Serves as the perfect base for this poke cake. Choose a quality brand for best results.
• Crushed Pineapple: The star ingredient that infuses the cake with tropical sweetness and moisture. Make sure to use the pineapple with its juice for maximum flavor.
• Sweetened Shredded Coconut: Adds wonderful texture and tropical flavor. You can toast a portion of it for enhanced flavor and visual appeal.
• Instant Vanilla Pudding Mix: Creates a creamy middle layer that melts into the cake. Vanilla complements the tropical flavors perfectly.
• Milk: Used to prepare the pudding layer. Whole milk makes the pudding extra creamy, but any type works.
• Whipped Topping: Provides a light, fluffy finishing layer. You can substitute with homemade whipped cream if preferred.

Variations

Tropical Paradise Version

Enhance the tropical theme by adding 1/2 cup of chopped macadamia nuts to the topping and a sprinkle of toasted coconut. For an extra flavor boost, mix a teaspoon of rum extract into the pineapple mixture.

Pina Colada Inspired

Transform this cake into a pina colada-inspired dessert by using coconut pudding instead of vanilla. Add a splash of coconut extract to the cake batter and garnish with maraschino cherries on top.

Citrus Twist

Add a bright citrus element by mixing the zest of one lime into the pineapple mixture. Garnish the finished cake with thin slices of lime and a sprinkle of lime zest for a pop of color and flavor.

How to Make the Recipe

Step 1: Prepare the Cake Base

Begin by baking the yellow cake according to the package instructions in a 9×13 inch baking pan. Allow the cake to cool completely before proceeding – this is crucial for the poke cake technique to work properly. The cake needs to be sturdy enough to hold the pineapple mixture without becoming soggy.

Step 2: Create the Pineapple Infusion

In a mixing bowl, combine the crushed pineapple with all its juice and half of the sweetened coconut. Mix thoroughly to create a juicy, flavorful mixture that will infuse the cake. This mixture is the heart of the tropical flavor profile of this dessert.

Step 3: Transform into a Poke Cake

Using the handle end of a wooden spoon, poke holes evenly across the entire surface of the cooled cake. Space the holes about 1 inch apart. Pour the pineapple-coconut mixture evenly over the cake, making sure it fills the holes and covers the surface. The holes allow the mixture to penetrate deep into the cake, infusing every bite with tropical flavor.

Step 4: Add the Pudding Layer

Whisk together the instant vanilla pudding mix and cold milk until smooth and beginning to thicken. Work quickly, as the pudding will set rapidly. Spread this pudding layer evenly over the pineapple-infused cake. The pudding creates a creamy middle layer that complements the fruity cake beneath.

Step 5: Top and Finish

Spread the thawed whipped topping over the pudding layer in an even layer. Sprinkle the remaining coconut over the top. For visual appeal, ensure the coconut is distributed evenly across the surface. Place the cake in the refrigerator for at least 4 hours, but preferably overnight, to allow all the flavors to meld together and the layers to set properly.

Tips for Making the Recipe

• For the best texture, poke holes while the cake is still slightly warm (not hot), as this helps the pineapple mixture absorb more effectively
• Toast about half of your coconut topping in a dry skillet until golden brown for enhanced flavor and visual contrast
• Chill the mixing bowl and beaters if using homemade whipped cream instead of pre-made whipped topping
• Don’t skimp on chilling time – the cake truly transforms after sitting overnight in the refrigerator
• Gently press the coconut into the whipped topping to prevent it from falling off when serving
• Drain a small amount of juice from the pineapple if your cake seems too moist or if you prefer a less intense pineapple flavor

How to Serve

This Pineapple Coconut Dream Cake is best served chilled straight from the refrigerator. Cut into squares and serve on dessert plates with forks. For an extra special presentation, garnish each serving with a small wedge of fresh pineapple or a maraschino cherry on top. This cake pairs beautifully with a cup of coffee, hot tea, or for a truly tropical experience, serve alongside a pina colada or a scoop of coconut ice cream. For casual gatherings or potlucks, you can serve it right from the baking dish.

Make Ahead

This dream cake is the ideal make-ahead dessert. In fact, it actually improves with time as the flavors meld together. You can prepare the entire cake up to 2 days in advance and store it covered in the refrigerator. If you need to work even further ahead, you can bake the cake layer up to 1 month in advance and freeze it tightly wrapped. Thaw the cake completely before proceeding with the pineapple mixture and remaining steps. The finished cake will keep well in the refrigerator for up to 5 days, making it perfect for busy schedules or entertaining.

FAQs

Can I use fresh pineapple instead of canned?

While fresh pineapple has wonderful flavor, canned crushed pineapple works best for this recipe because it’s more consistent in texture and comes with the perfect amount of juice. If you do use fresh, make sure to crush it finely and add some pineapple juice to achieve the right consistency.

How do I know if I’ve poked enough holes in my cake?

You want to create enough holes to allow the pineapple mixture to penetrate throughout the cake, but not so many that the cake falls apart. Aim for holes about 1 inch apart across the entire surface. You should have approximately 35-40 holes in a typical 9×13 cake.

Can I make this recipe dairy-free?

Yes! Use a dairy-free yellow cake mix, non-dairy milk for the pudding, and a dairy-free whipped topping. Many store brands now offer these alternatives, making this recipe adaptable for those with dairy restrictions.

Why did my cake get soggy?

Some moisture is expected in a poke cake, but excessive sogginess could be from not allowing the cake to cool completely before adding the pineapple mixture or using too much liquid. Make sure to follow the cooling instructions and don’t add extra juice beyond what comes in the can of pineapple.

Conclusion

This Pineapple Coconut Dream Cake truly lives up to its name with its dreamy layers of moist cake, tropical pineapple, creamy pudding, and fluffy topping. The beauty of this recipe lies in its simplicity and the way it transforms basic ingredients into something special. Whether you’re looking to bring a taste of the tropics to a winter gathering or create the perfect summer dessert, this cake is sure to become a favorite in your recipe collection. The make-ahead convenience makes it perfect for entertaining, while the crowd-pleasing flavor combination ensures empty plates and requests for the recipe. Give this dream cake a try and transport your taste buds to paradise!

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