Pineapple Coconut Dream Cake | Easy Tropical Dessert Recipe

Pineapple Coconut Dream Cake – A Light & Tropical Dessert Favorite
This Pineapple Coconut Dream Cake lives up to its name. It’s fluffy, creamy, refreshing, and packed with sweet tropical flavors. Made with layers of moist cake, crushed pineapple, and a coconut whipped topping, it’s the kind of dessert that makes every bite feel like vacation.

Ingredients (Serves 12–16)

For the cake:

1 box yellow cake mix (about 15.25 oz / 432 g)

Ingredients listed on the cake mix box (usually water, eggs, and oil)

1 can (20 oz / 567 g) crushed pineapple in juice (do not drain)

For the pineapple filling:

1 can (15 oz / 425 g) crushed pineapple in juice (not drained)

½ cup granulated sugar

1 tablespoon cornstarch

For the topping:

1 package (8 oz / 226 g) cream cheese, softened

1 container (8 oz / 226 g) whipped topping (like Cool Whip)

½ cup powdered sugar

1 teaspoon vanilla extract

1½ cups shredded sweetened coconut

Instructions:

1. Bake the cake:
Preheat oven to 350°F (175°C).

Prepare cake mix according to package instructions.

Stir in 1 can of undrained crushed pineapple directly into the batter.

Pour into a greased 9×13-inch (23×33 cm) baking dish.

Bake for 30–35 minutes or until a toothpick comes out clean.

Let cool completely.

2. Make the pineapple filling:
In a small saucepan, combine the second can of undrained crushed pineapple with sugar and cornstarch.

Heat over medium heat, stirring until mixture thickens slightly (5–7 minutes).

Let cool, then spread over cooled cake.

3. Prepare the topping:
In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.

Fold in whipped topping gently until fully combined.

Spread this mixture over the pineapple layer.

4. Add coconut:
Sprinkle shredded coconut generously over the top.

For extra flavor, lightly toast the coconut beforehand (optional).

5. Chill:
Cover and refrigerate for at least 4 hours (or overnight) before serving.

Serving Suggestions:
Serve cold with a fresh mint sprig or a wedge of pineapple for garnish.

Perfect for potlucks, summer picnics, or tropical-themed parties.

Store leftovers in the fridge for up to 5 days.