why make this recipe
Pineapple Coconut Dream Cake is a delicious and tropical dessert that brings a taste of paradise right to your kitchen. It combines the sweetness of pineapple, the richness of coconut, and the lightness of whipped cream to create a cake that is perfect for any occasion. Whether you’re hosting a party, celebrating a birthday, or just craving something sweet, this cake is sure to impress. It’s easy to make and brings a wonderful flavor that everyone will love.
how to make Pineapple Coconut Dream Cake
Ingredients :
- 1 box of yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup sweetened condensed milk
- 1 cup whipped cream
- 1/2 cup shredded coconut (for topping)
- 1/4 cup maraschino cherries (for decoration)
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix the cake mix, eggs, and oil according to package instructions. Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once the cake is cool, poke holes in the top with a fork and pour the sweetened condensed milk evenly over the top.
- Spread whipped cream on top of the cake and sprinkle with shredded coconut.
- Garnish with maraschino cherries if desired.
- Chill in the refrigerator for at least 2 hours before serving. Enjoy!
how to serve Pineapple Coconut Dream Cake
Serve Pineapple Coconut Dream Cake chilled, cut into squares. You can add extra maraschino cherries on each piece for a colorful touch. This cake pairs well with a scoop of vanilla ice cream or a side of fresh fruit for added freshness.
how to store Pineapple Coconut Dream Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you want to keep it longer, you can freeze it. Just make sure to wrap it tightly in plastic wrap and foil before placing it in the freezer.
tips to make Pineapple Coconut Dream Cake
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- You can use unsweetened coconut for a less sweet flavor.
- For an extra touch, add some chopped nuts, like walnuts or pecans, into the batter for added crunch.
variation
You can change the flavor by using coconut cake mix instead of yellow cake mix for a richer coconut taste. Adding a layer of cream cheese frosting instead of whipped cream can also give it a different twist.
FAQs
Can I make this cake ahead of time?
Yes! You can make the cake a day ahead and chill it overnight. Just make sure to add the whipped cream topping before serving.
What can I use instead of sweetened condensed milk?
If you want a lighter version, you can use a mixture of milk with a bit of sugar or a vegan substitute like coconut cream.
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to chop it finely and drain any excess juice to keep the cake from getting too soggy.
Pineapple Coconut Dream Cake
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup crushed pineapple, drained Make sure to drain well to avoid excess moisture.
- 1 cup shredded coconut Unsweetened coconut can be used for a less sweet flavor.
Topping Ingredients
- 1 cup sweetened condensed milk Can be substituted with a mixture of milk and sugar.
- 1 cup whipped cream
- 1/2 cup shredded coconut For topping.
- 1/4 cup maraschino cherries For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix the cake mix, eggs, and oil according to package instructions. Fold in the crushed pineapple and shredded coconut.
Baking
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Once the cake is cool, poke holes in the top with a fork and pour the sweetened condensed milk evenly over the top.
- Spread whipped cream on top of the cake and sprinkle with shredded coconut.
- Garnish with maraschino cherries if desired.
- Chill in the refrigerator for at least 2 hours before serving.
