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Pineapple Coconut Dream Cake Recipe

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4.2 from 45 reviews

This Pineapple Coconut Dream Cake is a luscious layered dessert combining moist yellow cake, creamy vanilla pudding, tangy pineapple, and toasted coconut for a tropical delight that sets perfectly after chilling.

Ingredients

Units Scale

Cake

  • 1 box yellow cake mix
  • Water, oil, and eggs as directed on cake mix box

Filling and Topping

  • 1 (20 oz) can crushed pineapple with juice
  • 1 (3.4 oz) box instant vanilla pudding
  • 2 cups cold milk
  • 1 (8 oz) package cream cheese, room temperature
  • 1 (8 oz) container whipped topping, thawed
  • 1.5 cups shredded coconut, sweetened or unsweetened

Instructions

  1. Prepare the yellow cake: Prepare the yellow cake according to package directions in a 13×9 baking pan and allow to cool completely.
  2. Make pudding mixture: In a mixer, cream together the instant vanilla pudding, milk, and cream cheese until smooth.
  3. Poke holes: Using the back of a wooden spoon, poke holes evenly all over the cooled cake.
  4. First pudding layer: Pour half of the pudding mixture over the cake and spread evenly.
  5. Add pineapple: Spread the crushed pineapple with its juice evenly over the pudding layer.
  6. Second pudding layer: Pour the remaining half of the pudding mixture over the pineapple and spread evenly.
  7. Add whipped topping: Spread the whipped topping over the entire cake.
  8. Toast coconut: Toast the coconut in a sauté pan over medium heat, stirring constantly until toasted, then cool completely.
  9. Top cake: Top the cake with the toasted coconut.
  10. Chill: Refrigerate for at least 2 hours or overnight before serving to allow everything to set.

Notes

  • Refrigerate for at least 2 hours or overnight before serving for best results.
  • Use either sweetened or unsweetened shredded coconut depending on your preference.

Find it online: https://yumfoodusa.com/pineapple-coconut-dream-cake-recipe/