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
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or line with parchment.
2. Toast the Coconut
In a dry skillet over medium heat, toast shredded coconut for 3–5 minutes, stirring constantly until golden brown.
Transfer to a plate to cool. Set aside for topping.
3. Make the Batter
In a large bowl, combine:
Cake mix
Pudding mix
Water
Oil or melted butter
Eggs
Undrained crushed pineapple
Coconut extract (if using)
Beat with a mixer or whisk for 2–3 minutes, until smooth and thick.
4. Bake
Pour batter into prepared pan.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool completely in the pan on a wire rack.
📝 Don’t rush this step — frosting a warm cake = melted mess.
5. Make the Frosting
Beat softened butter for 1–2 minutes until creamy.
Gradually add powdered sugar, 1 cup at a time.
Mix in vanilla, coconut extract (if using), and 1 tablespoon of cream.
Beat for 2–3 minutes until light and fluffy.
Adjust consistency with more cream or sugar as needed.
6. Assemble
Spread frosting over the completely cooled cake.
Sprinkle evenly with toasted coconut, pressing gently to adhere.
Garnish with crushed pineapple or a light drizzle of pineapple juice (optional).
7. Slice & Serve
Serve chilled for a firmer texture or at room temp for a softer bite.
Store in the fridge in an airtight container 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: bake in muffin tins at 350°F for 18–22 minutes
🔪 Tips for Success
Don’t drain the pineapple — the juice keeps the cake moist and flavorful
Toast your coconut — it enhances both texture and aroma
Taste as you go when making frosting to avoid over-sweetening
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 dessert — it’s a mood.
It’s 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.
