Pineapple Coconut Dream Cake: A Lush Slice of Tropical Heaven

“My mother-in-law hardly eats anything these days, but she tore this up! The rest of the family loved it just as much. Made as directed. Going into my recipe box and will be used over and over!”.

Escape to dessert paradise with this sunshine-sweet cake, bursting with juicy pineapple, coconut flavor, and a dreamy whipped frosting—all topped with golden, toasted coconut. One bite and you’ll swear you’re on a beachside vacation.

Why You’ll Love It

Moist, flavorful cake with crushed pineapple baked right in.
Fluffy, buttery frosting with subtle coconut-vanilla notes.
Toasted coconut topping for a rich, nutty crunch.
Perfect for potlucks, holidays, birthdays, or anytime you need a tropical escape.

Ingredients

For the Cake

1 box (15.25 oz) yellow or white cake mix
1 small box (3.4 oz) instant vanilla pudding mix
1 cup water
½ cup vegetable oil (or melted unsalted butter for a richer texture)
4 large eggs
1 can (8 oz) crushed pineapple with juice (do not drain)
1 tsp coconut extract (optional but highly recommended)

For the Frosting

1 cup (2 sticks) unsalted butter, softened
16 oz (about 4 cups) powdered sugar
1 tsp vanilla extract
1–2 tbsp heavy cream or milk
1 tsp coconut extract (optional)

For the Topping

1 cup sweetened shredded coconut
Optional: extra crushed pineapple or a drizzle of juice for garnish

How to Make It

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