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How To Make Pineapple Coconut Dream Cake
Pineapple Coconut Dream Cake is a tropical dessert that combines the sweetness of pineapple with the rich, creamy flavor of coconut. A moist, fluffy cake is topped with a luscious pineapple filling and a creamy coconut frosting. This cake is perfect for any celebration or just when you want to bring a bit of sunshine to your dessert table.
Ingredients
- For the Cake:
- 1 box yellow cake mix or use homemade cake if preferred
- 1 cup canned crushed pineapple drained (reserve juice)
- 1/2 cup coconut milk or regular milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- For the Pineapple Filling:
- 1 cup canned crushed pineapple with juice
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Coconut Frosting:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup sweetened shredded coconut for topping
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
- In a large bowl, combine the yellow cake mix, drained crushed pineapple, coconut milk, vegetable oil, eggs, vanilla extract, and shredded coconut. Mix until smooth and well combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- Make the Pineapple Filling:
- In a small saucepan, combine the crushed pineapple (with juice), sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
- Remove from heat and let it cool. Once cooled, spread the pineapple filling evenly over the top of the cooled cake.
- Prepare the Coconut Frosting:
- In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold in 1/2 cup of shredded coconut for extra coconut flavor.
- Spread the whipped coconut frosting evenly over the pineapple layer.
- Decorate and Serve:
- Sprinkle the remaining shredded coconut on top of the frosting to garnish.
- Slice and serve chilled for the best texture.
- Serve:
- Enjoy your Pineapple Coconut Dream Cake with a refreshing tropical twist!
Notes
- You can use fresh pineapple if you prefer, but canned pineapple makes it easier and more consistent.
- For a richer frosting, you can add a bit of coconut cream to the whipped cream.
- This cake can be made ahead and stored in the fridge for up to 3 days.
- If you're not a fan of coconut, you can omit the coconut milk in the cake and replace the frosting with a regular whipped cream frosting.
Nutrition
Calories: 450kcalCarbohydrates: 50gProtein: 4gFat: 25gSodium: 300mgFiber: 2gSugar: 35g