Ingredients:
For the cake:
- 1 box of yellow cake mix (or you can make it from scratch using a basic cake recipe)
- 1 cup canned crushed pineapple, drained (reserve juice for later)
- 1/2 cup sweetened shredded coconut
- 3 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/2 cup milk (or coconut milk for a stronger tropical flavor)
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup coconut milk (or milk of your choice)
- 1/2 cup sweetened shredded coconut (for garnish)
Instructions:
For the Cake:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch baking dish if you prefer a single-layer cake).
- Prepare the cake batter:
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, vanilla extract, and milk. Add the drained crushed pineapple and shredded coconut. Mix everything together until fully incorporated.
- Bake the cake:
- Pour the batter into the prepared cake pans. Bake in the preheated oven for about 30-35 minutes (for round pans), or until a toothpick inserted into the center comes out clean. If you’re using a 9×13-inch pan, it might take closer to 40-45 minutes.
- Let the cake cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
- Cream the cream cheese and butter:
- In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until smooth and creamy.
- Add powdered sugar:
- Gradually add the powdered sugar, about 1/2 cup at a time, beating on low until combined. Once all the sugar is added, increase the speed to medium-high and beat until smooth and fluffy.
- Add coconut milk and vanilla:
- Add the coconut milk and vanilla extract to the frosting, and beat again until smooth and spreadable. If the frosting is too thick, you can add a little more coconut milk (or regular milk) to reach your desired consistency.
- Garnish with shredded coconut:
- Stir in 1/4 cup of shredded coconut into the frosting (optional) for extra coconut flavor, or save the rest for garnish.
Assemble the Cake:
- Frost the cake:
- If you made a layered cake (two 9-inch pans), place one cake layer on your serving plate and spread a generous amount of frosting over the top. Add the second layer of cake, and frost the top and sides with the remaining frosting.
- If you made a single-layer cake (9×13 pan), just frost the top evenly.
- Garnish:
- Sprinkle the remaining shredded coconut on top of the cake for a nice garnish. You can toast the coconut lightly in a pan for a golden, crunchy finish (optional but adds extra flavor).
- Chill (optional but recommended):
- Refrigerate the cake for at least an hour before serving to let the frosting firm up a bit and the flavors meld.
Tips for the Perfect Pineapple Coconut Dream Cake:
- Make it extra tropical: If you want to intensify the coconut flavor, try using coconut oil instead of vegetable oil in the cake mix, or coconut extract in the frosting.
- Texture tip: For a richer flavor, you can add a few tablespoons of toasted coconut to the cake batter, which will give it a slightly nutty flavor.
- Cake variety: This cake can be made in a sheet pan (9×13 inches) for a more rustic look, or as a layered cake for a more elegant presentation. Both work great!
- Coconut cream frosting: For an even richer frosting, you can substitute some of the butter or milk with coconut cream.
Serving:
This Pineapple Coconut Dream Cake is best served chilled, and it’s the perfect dessert for warm weather, summer parties, or any time you’re craving a tropical treat. The balance of sweet pineapple and creamy coconut frosting is absolutely irresistible!
Does this sound like the type of cake you’re after? You can always mix in a few extra tropical elements like mango or lime zest for an added twist!