Pineapple Coconut Dream Cake


  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: 1/2 teaspoon coconut extract

For Garnish:

  • 1/2 cup shredded sweetened coconut, toasted (for sprinkling on top)
  • Optional: Pineapple slices or maraschino cherries for decoration

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking pan or line it with parchment paper for easy cleanup.

2. Make the Cake Batter

  1. In a large mixing bowl, combine the cake mix, pudding mix, eggs, oil, and water as directed on the cake mix box.
  2. Stir in the crushed pineapple (with its juice), coconut milk, shredded coconut, and coconut extract (if using) until evenly combined.
  3. Pour the batter into the prepared baking pan and spread it out evenly.

3. Bake the Cake

  1. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove the cake from the oven and let it cool completely in the pan.

4. Prepare the Frosting

  1. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating until the frosting is light and fluffy.
  3. Stir in the vanilla extract and coconut extract (if using) until fully incorporated.

5. Assemble and Decorate

  1. Once the cake has cooled, spread the cream cheese frosting evenly over the top.
  2. Sprinkle toasted shredded coconut generously over the frosted cake for added texture and flavor.
  3. Optional: Decorate with pineapple slices or maraschino cherries for a tropical flair.

6. Serve and Enjoy

  1. Slice the cake and serve chilled or at room temperature.
  2. Enjoy every bite of this moist, tropical, and indulgent Pineapple Coconut Dream Cake!
  3. Perfect as a standalone dessert or paired with a cold glass of milk or coffee for a cozy treat.

Tips for Success

  • Use Fresh Ingredients: High-quality coconut milk and fresh pineapple make a noticeable difference in flavor and texture.
  • Toast the Coconut: Spread shredded coconut evenly on a baking sheet and toast in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
  • Switch Extracts: Use almond extract instead of coconut extract for a slightly different flavor profile.
  • Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.

Why This Recipe Works

This Pineapple Coconut Dream Cake combines the sweet tanginess of pineapple with the rich creaminess of coconut into a dessert that’s both satisfying and indulgent. The moist cake base pairs perfectly with the velvety cream cheese frosting, while the toasted coconut adds a delightful crunch. The customizable options allow you to tailor the recipe to your taste, while the straightforward preparation ensures consistent results without requiring advanced baking skills. Whether served as a standalone treat or customized with your favorite toppings, this recipe delivers big on taste and simplicity.

Conclusion: A Treat Everyone Will Love

Whether you’re craving something sweet and tropical, looking for a way to elevate your dessert game, or simply want to enjoy a homemade treat, this Pineapple Coconut Dream Cake is sure to delight. Its bold flavors, satisfying textures, and practical preparation make it a standout recipe that’s as versatile as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this cake might just inspire others to try it too! 🍴✨