Pineapple Coconut Dream Cake Recipe

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Cook Time: 20 minutes

This moist, flavorful cake combines the tropical sweetness of pineapple with rich coconut, creating a perfect dessert for any occasion. Follow the steps below for a delightful treat!

Ingredients

• Cooking spray
• 3 (20 ounce) cans crushed pineapple with juice, divided
• 1 (13.25 ounce) package yellow cake mix
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 1/4 cups shredded sweetened coconut, toasted, divided
• 1 tablespoon white sugar
• 1 (3.4 ounce) package vanilla instant pudding
• 1 (8 ounce) frozen whipped topping, such as Cool Whip, thawed

Directions

1. Preheat your oven to 325F (165C). Spray the bottom of a 13x9-inch baking pan with cooking spray and set it aside.
2. Drain the crushed pineapple, reserving the juice. In a large bowl, whisk together the cake mix, melted butter, eggs, and 1 cup of pineapple juice until the mixture is just combined, about 1 minute.
3. Fold in 3/4 cup of shredded coconut. Pour the batter into the prepared baking pan and spread it into an even layer.
4. Bake the cake in the preheated oven for about 20 minutes, or until a wooden pick inserted into the center comes out clean. Remove the pan from the oven and let the cake cool slightly on a wire rack for about 30 minutes.
5. While the cake cools, stir together the white sugar and 1/3 cup of pineapple juice in a small, heatproof bowl. Microwave on high for about 60 seconds, until the sugar dissolves. Set aside to cool.
6. In another large bowl, whisk together the vanilla pudding mix and 1/4 cup of pineapple juice until smooth. Stir in 3 cups of the crushed pineapple.
7. Once the cake has cooled slightly, use a fork to poke holes all over the surface of the cake. Drizzle the sugar-pineapple juice mixture evenly over the cake.
8. Spread the pudding mixture evenly over the cake, smoothing it out with a spatula. Chill the cake uncovered in the refrigerator for at least 30 minutes, or up to overnight, until the pudding layer is slightly firm.
9. Before serving, spoon the thawed whipped topping over the pudding layer and spread it evenly. Top with the remaining 1/2 cup of shredded coconut and 1/2 cup of crushed pineapple.

Nutrition Facts (per serving)

Nutrition Value	Amount
Calories	450
Total Fat	19g (24% DV)
Saturated Fat	13g (63% DV)
Cholesterol	68mg (23% DV)
Sodium	333mg (14% DV)
Total Carbohydrate	65g (24% DV)
Dietary Fiber	3g (9% DV)
Total Sugars	45g
Protein	4g (9% DV)
Vitamin C	14mg (15% DV)
Calcium	112mg (9% DV)
Iron	2mg (8% DV)
Potassium	280mg (6% DV)

The Story Behind Pineapple Coconut Dream Cake

The Pineapple Coconut Dream Cake is a dessert that embodies the tropical flavors beloved in American kitchens since the mid-20th century. Emerging from the popularity of pineapple in the 1950s, this cake combines the moist, buttery texture of yellow cake with the sweet, tangy essence of pineapple and the rich, nutty flavor of coconut. Originally inspired by Southern-style cakes and layered desserts, it has evolved into a modern classic, celebrated for its balance of sweetness, creaminess, and tropical flair.

Regional Variations and Influences

While the cake is widely enjoyed across the United States, it is especially popular in Southern and Hawaiian-influenced regions. In the South, recipes often incorporate fresh pineapple and locally-sourced coconut, while in Hawaii, the cake may include macadamia nuts or rum-infused layers for added depth. Some variations also feature crushed pineapple in the frosting or pudding layer, creating a moister, more tropical dessert. Despite regional tweaks, the signature combination of pineapple, coconut, and creamy layers remains consistent.

How It Differs From Similar Desserts

Unlike traditional pineapple upside-down cake, where fruit is caramelized at the base, the Pineapple Coconut Dream Cake layers pudding and whipped topping for a lighter, more luxurious texture. Compared to classic coconut cakes, this dessert integrates pineapple both in the cake batter and in the pudding topping, giving it a unique tangy-sweet profile. Its multi-layered structure and use of both fruit and pudding distinguish it from simpler sponge cakes and make it a dream dessert in both name and experience.

Where Youll Commonly Find It

This cake is often served at family gatherings, holiday celebrations, and summer potlucks. Its tropical flavors make it a popular choice for beach-themed parties, bridal showers, and luau-inspired events. Many bakeries in the Southern U.S. offer it as a seasonal specialty, particularly during the warmer months when fresh pineapple is abundant. It is also a staple in American home baking, frequently shared among neighbors and friends as a symbol of warmth and hospitality.

Interesting Facts and Tidbits

• The combination of pineapple and coconut was popularized in the U.S. during the postwar era, when canned tropical fruits became widely available.
• Toasting the coconut enhances its natural sweetness and adds a subtle crunch, creating a more complex flavor profile.
• This cake is sometimes called Hawaiian Dream Cake due to its tropical ingredients and layered presentation.
• Its pudding layer can be made in advance, making it a convenient dessert for entertaining.
• The cakes visual appeal, with layers of cream, pineapple, and coconut, often makes it a centerpiece at dessert tables.

Whether enjoyed on a warm summer day or as a festive centerpiece, Pineapple Coconut Dream Cake continues to delight with its tropical charm and rich, indulgent layers.

FAQ about Pineapple Coconut Dream Cake Recipe

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