
How to Make Tropical Pineapple Coconut Dream Cake
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Preheat & Prep – Heat oven to 350°F (175°C). Grease and flour your baking dish or cake pans.
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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.
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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.
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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.
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Decorate – Spread frosting over cooled cake. Sprinkle generously with toasted coconut and add extra pineapple if desired.
Serving Suggestions
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Serve with fresh tropical fruit like mango or kiwi.
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Pair with iced tea or a light sparkling wine.
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For special occasions, garnish each slice with a maraschino cherry.
Tips for Success
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Make sure the cake is completely cool before frosting to avoid melting the buttercream.
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Toast the coconut in a dry skillet or oven until golden for deeper flavor.
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Refrigerate the frosted cake for at least 30 minutes before slicing for neat pieces.
Storage Instructions
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Refrigerator: Store covered for up to 4 days.
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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.