Here’s a delicious recipe for Pineapple Coconut Dream Cake—a tropical, moist cake loaded with sweet pineapple, coconut, and creamy goodness. This cake is perfect for summer gatherings, special occasions, or whenever you need a sweet, fruity treat.
Pineapple Coconut Dream Cake
Ingredients:
For the Cake:
- 1 box yellow cake mix (or vanilla cake mix, if preferred)
- 1 can (14 oz) sweetened condensed milk
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup shredded coconut (sweetened or unsweetened, based on your preference)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 can (8 oz) whipped topping (like Cool Whip)
- 1/2 cup sour cream
- 1/2 cup shredded coconut (for garnish)
- 1/4 cup maraschino cherries (optional, for garnish)
Instructions:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
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Prepare the Cake Batter:
- In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and vanilla extract.
- Add the drained crushed pineapple (save the juice for another use, like a smoothie!) and 1/2 cup shredded coconut to the bowl.
- Mix all the ingredients until well combined. Pour the batter into the prepared baking dish.
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Bake the Cake:
- Bake the cake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
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Prepare the Pineapple Coconut Mixture:
- While the cake is cooling, in a small saucepan over medium heat, combine the sweetened condensed milk and the remaining 1/2 cup shredded coconut. Stir constantly until the mixture is heated through and combined, about 3-4 minutes.
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Poke the Cake:
- Once the cake has cooled for about 10 minutes, use a fork or a skewer to poke holes all over the top of the cake. Be sure to make plenty of holes to allow the condensed milk mixture to soak in.
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Soak the Cake:
- Pour the warm pineapple coconut mixture evenly over the cake, allowing it to soak into the holes you made. Let the cake absorb the mixture for a few minutes.
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Prepare the Topping:
- In a medium bowl, combine the whipped topping and sour cream. Mix until smooth and well incorporated.
- Spread this topping evenly over the cake, covering it completely.
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Garnish and Chill:
- Sprinkle the top with the remaining shredded coconut. If desired, top with maraschino cherries for an extra pop of color and flavor.
- Refrigerate the cake for at least 2 hours to allow it to set and chill.
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Serve and Enjoy:
- Once chilled, slice and serve this refreshing Pineapple Coconut Dream Cake. Enjoy the tropical flavors in every bite!
Serving Suggestions:
- Serve this cake on its own or alongside fresh tropical fruits like mango or papaya for a full tropical dessert experience.
- It pairs perfectly with a cold glass of lemonade or iced tea.
This Pineapple Coconut Dream Cake is moist, creamy, and bursting with tropical flavors. It’s an easy yet impressive dessert for any occasion and will surely be a crowd-pleaser! Enjoy!
