Pineapple Coconut Dream Cake: A Lush Slice of Tropical Heaven

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut for 3–5 minutes, stirring constantly until it turns golden brown. Transfer it to a plate to cool, then set it aside for the topping.
3. Make the Batter: In a large bowl, combine the cake mix, pudding mix, water, oil or melted butter, eggs, undrained crushed pineapple, and coconut extract (if using). Beat with a mixer or whisk for 2–3 minutes, until the batter is smooth and thick.
4. Bake: Pour the batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.Don’t rush this step—frosting a warm cake will create a melted mess.
5. Make the Frosting: Beat the softened butter for 1–2 minutes until it’s creamy. Gradually add the powdered sugar, 1 cup at a time. Mix in the vanilla, coconut extract (if using), and 1 tablespoon of cream. Beat for 2–3 minutes until the frosting is light and fluffy. Adjust the consistency with more cream or powdered sugar as needed.
6. Assemble: Spread the frosting over the completely cooled cake. Sprinkle it evenly with the toasted coconut, pressing gently to make it adhere. Garnish with extra crushed pineapple or a light drizzle of pineapple juice if you like.
7. Slice & Serve: Serve chilled for a firmer texture or at room temperature for a softer bite. Store the cake in an airtight container in the fridge for up to 4–5 days.

Serving Ideas

• Pair with black tea, iced coffee, or a tropical cocktail.
• Top with fresh pineapple chunks or sliced strawberries.
• Make cupcakes by baking in muffin tins at 350°F for 18–22 minutes.

Tips for Success

• Don’t drain the pineapple—the juice keeps the cake incredibly moist and flavorful.
• Toast your coconut—it enhances both the texture and the aroma.
• Taste the frosting as you go to avoid it becoming too sweet.
• Freeze the cake (unfrosted) if prepping ahead; wrap tightly and freeze for up to 1 month.

Final Thoughts

This Pineapple Coconut Dream Cake is more than just dessert—it’s a mood. It’s a vacation in a pan, comfort in a slice, and joy in every bite. Whether you’re sharing it at a party or savoring a quiet piece with coffee, this cake brings sunshine to any occasion.