Description
This luscious Pineapple Coconut Dream Cake combines tropical flavors with a light, airy texture. The moist yellow cake is infused with sweet pineapple and coconut, then layered with smooth vanilla pudding and topped with fluffy whipped cream for an irresistible dessert.
Ingredients
Scale
- 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 Cake: Prepare and bake the yellow cake mix according to package instructions in a 9×13 inch baking pan. Make sure to follow the temperature settings and timing indicated on the box. Once baked, remove from the oven and set aside to cool completely. The cake must be fully cooled before proceeding to prevent melting the subsequent layers.
- Prepare Pineapple Mixture: In a medium bowl, combine the crushed pineapple with its juice and half of the sweetened shredded coconut (1/2 cup). Mix well to ensure the coconut is evenly distributed throughout the pineapple. This mixture will infuse the cake with tropical flavor and moisture.
- Infuse the Cake: Using the handle end of a wooden spoon, poke holes across the entire surface of the cooled cake, spacing them about 1 inch apart. Carefully pour the pineapple-coconut mixture over the cake, ensuring it spreads evenly and seeps into the holes. Use a spatula to gently spread the mixture, making sure it covers the entire cake.
- Pudding Layer: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and slightly thickened, about 2 minutes. Work quickly as the pudding will begin to set. Spread this pudding mixture evenly over the pineapple layer, creating a smooth middle layer for your cake.
- Final Touches: Gently spread the thawed whipped topping over the pudding layer, creating an even, fluffy top layer. Sprinkle the remaining 1/2 cup of sweetened shredded coconut over the whipped topping to finish the cake with a decorative and flavorful garnish.
- Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the flavors to meld together and the layers to set properly, resulting in better texture and taste when served.
Notes
- For extra flavor, try toasting the coconut that goes on top for a nutty flavor and crisp texture.
- You can substitute fresh pineapple for canned, but you’ll need to add about 2 tablespoons of sugar to the mixture.
- For a more elegant presentation, garnish with maraschino cherries or pineapple rings before serving.
- This cake stays fresh in the refrigerator for up to 3 days, though the texture is best within the first 48 hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg