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–+ servings
Pineapple Coconut Dream Cake on a wooden plate, showing layers of moist yellow cake, creamy pineapple filling, and coconut frosting topped with pineapple chunks and shredded coconut.

Pineapple Coconut Dream Cake

5 from 1 vote
A tropical dessert that’s impossibly moist, bursting with Pineapple Coconut Dream Cake flavor, creamy whipped topping, and toasted coconut. This crowd-favorite cake tastes like a beach vacation in every bite — and no one will guess how easy it is to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 50 minutes
Servings: 13
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Layer
  • 1 box (15.25 oz) yellow cake mix - or homemade yellow cake
  • 1 can (20 oz) crushed pineapple in juice - drained, reserve juice
  • ¼ cup reserved pineapple juice - for soaking
Creamy Dream Layer
  • 8 oz cream cheese - softened
  • 1 cup powdered sugar - sifted
  • 1 container (8 oz) Cool Whip - thawed
  • 1 teaspoon vanilla extract
  • 1 pinch salt - balances sweetness
Tropical Topping
  • 1½ cups drained crushed pineapple - from can above
  • 1½ cups sweetened shredded coconut
  • ½ cup coconut flakes - for toasting
  • optional maraschino cherries - garnish

Equipment

  • 1 9x13-inch baking pan (metal or glass)
  • 1 Electric hand or stand mixer (for cream cheese layer)
  • 1 Rubber spatula (to fold whipped topping)
  • 1 Small skillet (for toasting coconut)
  • 1 Wooden spoon (for poking holes in cake)

Method
 

  1. Prepare yellow cake mix according to package directions or make homemade batter. Pour into a greased 9x13 pan and bake at 350°F (175°C) for 25–30 minutes, or until golden and a toothpick comes out clean.
  2. While cake is still warm, poke holes all over the surface using the handle of a wooden spoon. Slowly drizzle reserved pineapple juice evenly over the top to soak in. Allow the cake to cool completely.
  3. Spread coconut flakes in a dry skillet over medium heat. Stir constantly for 3–5 minutes until golden brown. Remove immediately from heat and transfer to a plate to cool.
  4. In a large bowl, beat softened cream cheese and powdered sugar until smooth and fluffy (about 2 minutes). Fold in thawed Cool Whip, then add vanilla and a pinch of salt.
  5. Spread the cream cheese mixture evenly over the cooled cake. Spoon drained crushed pineapple on top, spread gently, and sprinkle with shredded coconut. Finish with toasted coconut flakes.
  6. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight to set. Slice cold with a clean knife and serve chilled.

Nutrition

Serving: 120gCalories: 420kcalCarbohydrates: 46gProtein: 4gFat: 25gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 310mgPotassium: 160mgFiber: 2gSugar: 36gVitamin A: 380IUVitamin C: 4mgCalcium: 65mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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