HAWAIIAN PINEAPPLE COCONUT DREAM CAKE
This Hawaiian Pineapple Coconut Dream Cake is soft, moist, and full of tropical flavour. Made with crushed pineapple, shredded coconut, and a creamy whipped topping, it’s a dreamy dessert perfect for summer gatherings or special occasions.
Ingredients
For the Cake:
- 1 box yellow cake mix 15.25 oz
- 3 large eggs
- ½ cup vegetable oil
- 1 cup crushed pineapple with juice
- ¾ cup water
For the Topping:
- 1 can 20 oz crushed pineapple (with juice)
- ½ cup granulated sugar
- 1 package 3.4 oz instant vanilla pudding mix
- 1 cup cold milk
- 1 container 8 oz whipped topping (like Cool Whip)
- 1 cup shredded sweetened coconut
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a large bowl, mix cake mix, eggs, oil, water, and 1 cup crushed pineapple with juice. Beat for 2 minutes until smooth.
- Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
Prepare the Pineapple Layer:
- In a saucepan over medium heat, combine the 20 oz can of crushed pineapple with juice and sugar. Bring to a boil, then remove from heat and let cool slightly. Spread over cooled cake.
Make the Cream Topping:
- Whisk together pudding mix and cold milk until thickened. Fold in whipped topping. Spread over pineapple layer.
Add the Coconut:
- Sprinkle shredded coconut evenly over the top. Chill the cake for at least 2 hours before serving.
Notes
Make Ahead: This cake is best when chilled overnight. Great for prepping a day before an event.
Flavour Tip: Add a splash of coconut extract to the cake batter for extra tropical flavour.
Serving Suggestions: Serve cold with extra whipped topping or a cherry on top.
Allergy-Friendly Tips: Use dairy-free whipped topping and pudding mix for a lactose-free version.
Storage Tips: Store covered in the refrigerator for up to 4 days.
Flavour Tip: Add a splash of coconut extract to the cake batter for extra tropical flavour.
Serving Suggestions: Serve cold with extra whipped topping or a cherry on top.
Allergy-Friendly Tips: Use dairy-free whipped topping and pudding mix for a lactose-free version.
Storage Tips: Store covered in the refrigerator for up to 4 days.