Moist, Tropical, and Incredibly Easy to Make!
This Pineapple Coconut Dream Cake is like a vacation in dessert form — fluffy, sunshine-yellow cake soaked with juicy pineapple, flecked with sweet coconut, and topped with a light pineapple glaze. It’s a breeze to make, and even easier to devour. Whether you’re baking for a summer cookout, family get-together, or just need a sweet pick-me-up, this cake brings the beachy vibes.
Why You’ll Love This Recipe
- Tropical Vibes: A fruity, refreshing cake perfect for warm weather or anytime you need a taste of the tropics.
- Moist & Fluffy: Thanks to crushed pineapple (with its juice!), every bite is soft and full of flavor.
- Beginner-Friendly: Uses a boxed cake mix for simplicity, but tastes like it’s from scratch.
- Totally Customizable: Add chopped pecans, a layer of cream cheese frosting, or a splash of rum extract for extra flair.
- Kid-Approved: Light, sweet, and full of fun tropical flavor.
Ingredients You’ll Need
For the Cake:
- 1 box (15 oz) yellow cake mix (vanilla or white cake mix also work)
- 1 can (20 oz) crushed pineapple, undrained
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut, divided
For the Glaze:
- 1 cup powdered sugar
- ¼ cup pineapple juice (reserved from the can)
- ½ tsp coconut extract (optional but enhances flavor)
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easier cleanup.
Step 2: Mix the Cake Batter
- In a large mixing bowl, combine the cake mix, undrained crushed pineapple, vegetable oil, eggs, and vanilla extract.
- Beat with a hand mixer or whisk until the batter is smooth and evenly combined.
- Fold in ¾ cup of the shredded coconut. Reserve the remaining ¼ cup for topping.
Step 3: Bake the Cake
- Pour the batter into your prepared pan.
- Spread evenly and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan for at least 15 minutes.
Step 4: Make the Pineapple Glaze
- In a small bowl, whisk together the powdered sugar, reserved pineapple juice, and coconut extract (if using).
- The glaze should be smooth and pourable. If it’s too thick, add a little more juice; if too thin, add more sugar.
Step 5: Glaze and Garnish
- While the cake is still slightly warm, drizzle the glaze evenly over the top.
- Sprinkle the remaining ¼ cup shredded coconut across the top for a sweet, chewy finish.
Step 6: Cool and Serve
- Let the cake cool completely to set the glaze.
- Slice and serve as-is, or top with whipped cream or vanilla ice cream for extra indulgence.
Optional Add-Ons & Variations
- Toasted Coconut: Toast the reserved coconut before sprinkling for extra flavor and crunch.
- Chopped Nuts: Add ½ cup chopped pecans or macadamia nuts for texture.
- Cream Cheese Frosting Alternative: Swap the glaze for a fluffy cream cheese frosting if you prefer a richer finish.
- Layered Cake: Divide batter between two round cake pans and stack with frosting for a show-stopping tropical layer cake.
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze slices individually wrapped in plastic wrap, then foil. Will keep for up to 2 months.
Perfect For:
- Potlucks & family gatherings
- Summer BBQs
- Brunch or afternoon tea
- Tropical-themed parties
- Just because you need cake
Final Thoughts
This Pineapple Coconut Dream Cake lives up to its name: it’s easy, sweet, moist, and dreamy. Whether you’re baking it for a crowd or sneaking a slice with your morning coffee, it’s the kind of recipe that becomes a go-to favorite. With every bite, you’ll taste a bit of sunshine.
