How to Make Tropical Pineapple Coconut Dream Cake
Preheat & Prep – Heat oven to 350°F (175°C). Grease and flour your baking dish or cake pans.
Make the Cake Batter – In a large bowl, combine cake mix, pudding mix, water, oil (or butter), and eggs. Beat for 2 minutes until smooth. Gently fold in crushed pineapple and coconut extract.
Bake – Pour batter into your prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Whip Up the Frosting – Beat softened butter until creamy. Slowly mix in powdered sugar, then add vanilla and coconut extracts. Add cream/milk a little at a time until light and spreadable.
Decorate – Spread frosting over cooled cake. Sprinkle generously with toasted coconut and add extra pineapple if desired.
Serving Suggestions
Serve with fresh tropical fruit like mango or kiwi.
Pair with iced tea or a light sparkling wine.
For special occasions, garnish each slice with a maraschino cherry.
Tips for Success
Make sure the cake is completely cool before frosting to avoid melting the buttercream.
Toast the coconut in a dry skillet or oven until golden for deeper flavor.
Refrigerate the frosted cake for at least 30 minutes before slicing for neat pieces.
Storage Instructions
Refrigerator: Store covered for up to 4 days.
Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Frost after thawing.
FAQ
Can I use fresh pineapple instead of canned?
Yes, but make sure to chop it finely and include some juice for moisture.
Do I have to toast the coconut?
Not at all — it’s delicious untoasted, but toasting brings out a richer flavor.
Can I make cupcakes with this recipe?
Absolutely! Just adjust baking time to 18–22 minutes.
In Summary
This Tropical Pineapple Coconut Dream Cake is pure sunshine — a dessert that delights with its fruity, moist crumb and creamy frosting. It’s quick to prepare, stunning to serve, and — as my mother-in-law proved — simply irresistible.
