Here’s a tropical showstopper for you: the Pineapple Coconut Dream Cake. It’s moist, fluffy, and loaded with sunny flavors — sweet pineapple, creamy coconut, and a dreamy whipped topping. Think of it as a cross between a poke cake and a luscious layer cake, depending on how fancy you want to get!
🍍🥥 Pineapple Coconut Dream Cake
📋 Ingredients
For the cake:
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1 box yellow or white cake mix (plus ingredients listed on the box: eggs, oil, water)
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1 (8 oz) can crushed pineapple, with juice
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1 tsp vanilla extract
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1/2 tsp coconut extract (optional but amazing)
For the pineapple-coconut filling:
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1 (15 oz) can crushed pineapple, with juice
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1/2 cup granulated sugar
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1 tbsp cornstarch (optional, for thickening)
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1/2 cup sweetened shredded coconut
For the topping:
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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1/2 cup sour cream or cream cheese (optional for richness)
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1/2 cup sweetened shredded coconut (toasted, for garnish)
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Maraschino cherries or pineapple chunks (optional, for decoration)
👩🍳 Instructions
1. Make the cake:
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Preheat oven to 350°F (175°C).
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Prepare cake batter according to box instructions, but stir in 1 small can of crushed pineapple (with juice), vanilla, and coconut extract.
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Pour into a greased 9×13-inch pan and bake according to package directions (about 28–32 minutes), or until a toothpick comes out clean.
2. Prepare the pineapple-coconut filling:
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While the cake bakes, combine the larger can of crushed pineapple, sugar, and cornstarch in a saucepan.
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Cook over medium heat for about 5–7 minutes, stirring often, until thickened.
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Stir in 1/2 cup shredded coconut.
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Let cool slightly.
3. Poke and soak:
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When the cake is done and still warm, poke holes all over the top with the handle of a wooden spoon or skewer.
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Pour the warm pineapple-coconut filling evenly over the cake, letting it soak into the holes.
4. Cool completely
Let the cake cool to room temperature, then refrigerate for at least 1–2 hours.
5. Add the topping:
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Mix whipped topping with sour cream or cream cheese for a richer layer (optional).
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Spread evenly over chilled cake.
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Sprinkle with toasted coconut on top.
6. Garnish and serve:
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Add cherries or pineapple chunks for decoration if desired.
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Chill until ready to serve. This cake is best served cold!
🌴 Tips & Variations
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Layer cake version: Bake in two 9-inch rounds and stack with the filling and topping between layers.
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Pineapple coconut poke cake: Use a coconut cream or sweetened condensed milk for an extra decadent version.
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Make it from scratch? I can give you a homemade cake base if you want to skip the boxed mix.
Would you like a from-scratch version, or maybe a cupcake adaptation for parties?
