Name: Pineapple Coconut Dream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 box yellow cake mix (plus ingredients called for on the box); 1 can (20 oz) crushed pineapple with juice; 1 cup granulated sugar; 1 package (3.4 oz) instant vanilla pudding mix; 1 1/2 cups cold milk; 1 container (8 oz) whipped topping (like Cool Whip), thawed; 1 cup sweetened shredded coconut

Why You’ll Love Pineapple Coconut Dream Cake Recipe

This cake is easy to make and blends the refreshing flavors of pineapple and coconut into every bite. Whether you’re baking for friends or treating your family, its moist texture and tropical taste make it stand out from everyday cakes. Even beginner bakers will find it simple to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all‑purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened shredded coconut
1 cup crushed pineapple, drained
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract

For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 tablespoons heavy cream
½ cup unsweetened shredded coconut, toasted (for garnish)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9‑inch round cake pans.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and shredded coconut. Mix well.
In another bowl, beat together the softened butter, buttermilk, eggs, vanilla extract, and coconut extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the crushed pineapple.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Make the frosting: beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, coconut extract, and heavy cream until smooth and fluffy.
Once cool, place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides.
Garnish with toasted shredded coconut.

Servings and timing

Servings: Makes about 12 slices.
Prep time: Approximately 20 minutes.
Cook time: About 30 minutes.
Total time: Around 50 minutes.

Variations

Rum‑infused cake: Add a splash of rum extract to the batter or frosting for extra tropical flavor.
Mango twist: Substitute diced fresh mango for the crushed pineapple.
Gluten‑free: Use a gluten‑free all‑purpose flour blend.
Vegan version: Replace eggs with flax eggs and use plant‑based butter and milk.
Chocolate coconut: Add a swirl of cocoa powder or chocolate chips into the batter.

Storage/Reheating

Room temperature: Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigerator: Refrigerate for up to a week — bring to room temperature before serving for best flavor.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.

FAQs

How do I prevent the cake from being dry?

Make sure not to overbake the cake and measure ingredients accurately. Cooling the cake before frosting also helps retain moisture.

Can I use canned pineapple with juice?

Yes — but drain well so the extra liquid doesn’t make the batter too wet.

What if I don’t have coconut extract?

You can skip it or add a bit more vanilla extract — the cake will still be tasty.

Can I make this cake in one pan?

Yes, you can bake it in a single large pan; adjust baking time as needed until a toothpick comes out clean.

Is buttermilk necessary?

Buttermilk adds tenderness and slight tang, but you can substitute regular milk mixed with a tablespoon of vinegar.

Can I make cupcakes with this batter?

Yes — fill cupcake liners two‑thirds full and bake for about 18–22 minutes.

How do I toast coconut?

Spread shredded coconut on a baking sheet and bake at low heat until golden and fragrant.

Can the cake be made ahead?

Yes — you can bake layers a day ahead and frost them later.

What frosting works best?

A creamy buttercream with coconut extract pairs beautifully with this cake’s flavors.

How should I serve this cake?

Serve at room temperature or slightly chilled — pairing with fresh fruit or ice cream enhances the tropical vibe.

Conclusion

This Pineapple Coconut Dream Cake is a delightful way to bring tropical flavor to your table. Easy to make and full of juicy, sweet, coconut goodness, it’s a dessert that’s sure to win hearts at any event. With simple storage and fun variations, you’ll find yourself making this recipe again and again.