A light, tropical, creamy cake featuring pineapple, coconut, and a chilled whipped topping. This dreamy dessert feels refreshing, indulgent, and perfect for warm-weather gatherings or anytime you want something sweet and sunny.
Why You’ll Love This Recipe
This cake delivers a soft, moist crumb infused with pineapple, a luscious coconut-milk soak, and a cool, fluffy topping. It’s wonderfully simple thanks to a boxed cake mix, yet tastes fully homemade and luxurious. It’s also perfect for making ahead since the flavors deepen as it chills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box yellow cake mix (about 15.25 ounces)
3 large eggs
1 cup crushed pineapple with juice
1/2 cup vegetable oil
1/2 cup sour cream
1 small box (3.4 ounces) instant vanilla pudding mix
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) cream of coconut
1 tub (8 ounces) whipped topping
1 cup shredded sweetened coconut
Optional: toasted shredded coconut, pineapple chunks, maraschino cherries
Directions
Prepare the cake batter:
Preheat the oven to 350°F. Grease a 9×13-inch baking dish. In a large bowl combine the yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, sour cream, and dry vanilla pudding mix. Mix until smooth and well combined.
Bake:
Pour the batter into the prepared baking dish. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Poke and soak:
While the cake is still hot, poke holes over the entire surface using the handle of a wooden spoon. In a separate bowl whisk together the sweetened condensed milk and cream of coconut. Pour this mixture evenly over the warm cake, allowing it to soak in fully. Let the cake cool completely.
Chill:
Cover and refrigerate the cake for at least 4 hours, or overnight for the best texture and flavor.
Add topping:
Once chilled, spread the whipped topping over the surface. Sprinkle with shredded coconut. Add toasted coconut, pineapple chunks, or cherries if desired.
Servings and timing
This recipe yields 12 to 15 servings.
Active prep time: 15 minutes
Bake time: 30–35 minutes
Chill time: 4 hours or overnight
Variations
Use coconut-flavored instant pudding instead of vanilla for deeper coconut richness.
Add a splash of pineapple juice to the topping for extra tropical flavor.
Fold crushed pineapple directly into the whipped topping for a fruity finish.
Sprinkle chopped toasted almonds or cashews for a crunchy twist.
Add a thin layer of pineapple jam between the soaked cake and whipped topping.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days.
Freeze slices tightly wrapped for up to 2 months; thaw in the refrigerator.
This cake is served cold and should not be reheated.
FAQs
How far in advance can I make this cake?
You can make it up to 24 hours ahead. It actually tastes better after chilling overnight.
Can I use fresh pineapple instead of canned?
Yes, but make sure to include some juice for moisture, as canned pineapple usually provides more liquid.
Does the cake need to stay refrigerated?
Yes, due to the whipped topping and milk mixture, it should stay chilled.
Can I use coconut milk instead of cream of coconut?
No, cream of coconut is much sweeter and thicker; coconut milk will not give the correct texture.
Can I use a white cake mix instead of yellow?
Yes, white cake mix works well and gives a slightly lighter flavor.
Can I toast the coconut in advance?
Yes. Toast the coconut and keep it in an airtight container for up to a week.
Can I make this without the pudding mix?
The pudding mix helps the cake stay extra moist and rich, so it’s best not to omit it.
What can I use instead of whipped topping?
Stabilized whipped cream works as a substitute, but keep it chilled.
Can I reduce the sweetness?
Use less sweetened condensed milk or use unsweetened shredded coconut on top.
Why is my cake too soft or soggy?
Using coconut milk instead of cream of coconut or adding too much liquid can cause excess moisture.
Conclusion
This Pineapple Coconut Dream Cake is a refreshingly cool, soft, and indulgent dessert that brings tropical flavors to any table with minimal effort. It’s simple to prepare, perfect for gatherings, and guaranteed to become a requested favorite. Enjoy the creamy layers, bright pineapple notes, and sweet coconut finish—each slice truly lives up to its dreamy name.
Pineapple Coconut Dream Cake is a chilled, tropical dessert made with moist pineapple cake soaked in cream of coconut and sweetened condensed milk, then topped with whipped topping and shredded coconut. It’s easy to prepare, crowd-pleasing, and perfect for warm-weather occasions or make-ahead treats.
Ingredients
1 box (15.25 oz) yellow cake mix
3 large eggs
1 cup crushed pineapple (with juice)
1/2 cup vegetable oil
1/2 cup sour cream
1 box (3.4 oz) instant vanilla pudding mix
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut
1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed
1 cup shredded sweetened coconut
Optional: toasted coconut, pineapple chunks, maraschino cherries for garnish
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix together cake mix, eggs, pineapple with juice, vegetable oil, sour cream, and pudding mix until smooth.
Pour into the baking dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
While cake is hot, poke holes all over with the handle of a wooden spoon.
In a bowl, whisk together sweetened condensed milk and cream of coconut. Pour evenly over warm cake. Let cool completely.
Refrigerate the cake for at least 4 hours or overnight.
Spread whipped topping over chilled cake and sprinkle with shredded coconut.
Add optional toppings like toasted coconut, pineapple chunks, or cherries if desired. Serve chilled.
Notes
Chill for at least 4 hours, but overnight is best for flavor and texture.
Use coconut pudding for more coconut flavor, or white cake mix for a lighter option.
To toast coconut: bake at 325°F (160°C) for 5–8 minutes, stirring once.
For a crunch, sprinkle chopped almonds or cashews before serving.
