Pineapple Coconut Dream Cake
A delicious and tropical dessert combining pineapple, coconut, and whipped cream, perfect for any occasion.
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.
Notes
This cake can be made a day ahead and chilled overnight. Extra maraschino cherries can be added for serving, and it pairs well with vanilla ice cream or fresh fruit. Store leftovers in an airtight container for 3-4 days or freeze wrapped tightly in plastic wrap and foil.