Pineapple Coconut Dream Cake

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Prep time 20 minutes

Cooking time 34 minutes

Total time 54 minutes

Servings 12 servings

Pineapple Coconut Dream Cake is the dessert I pull out when I want something sunny, simple, and guaranteed to make people smile. Maybe you’ve got a birthday coming up or you just need a pick-me-up after a long week. Either way, this cake delivers beachy vibes in every bite. It’s moist, creamy, and loaded with pineapple and coconut. I bake mine in a trusty 9×13 pan, and if you’re on the hunt for a good one, here’s the exact kind of pan I love using for easy, even bakes. Let’s make the kind of dessert that makes your kitchen smell like a vacation.

The Story Behind This Recipe

Hey, I’m Alexandraa! This Pineapple Coconut Dream Cake was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Pineapple Coconut Dream Cake is the dessert I pull out when I want something sunny, simple, and guaranteed to make people smile. Maybe you’ve got a…

Alexandraa

What is a pineapple dream cake?

Think of a pineapple dream cake as the dessert version of a chill afternoon. It’s soft, lightly sweet, and layered with bright pineapple flavor and creamy coconut frosting. My take on it leans into the “dream” part by keeping the work simple and the texture light. I use crushed pineapple in the batter for moisture and flavor, and a smooth cream cheese coconut frosting for that billowy, dreamy finish.

You can bake it as a sheet cake so it’s super low-stress and cools quickly. It slices beautifully, packs well for potlucks, and tastes even better on day two after the flavors cozy up. If you’re new to baking or just want a no-drama dessert that still looks special, this is your move.

And yes, the coconut is a star here. It’s toasty, tropical, and makes the whole cake taste like a vacation snack you can eat at your kitchen table. The best part is, this Pineapple Coconut Dream Cake uses ingredients you’ll find in almost any grocery store.

What ingredients do you need to make a Pineapple Dream Cake?

For the cake

• 1 box yellow cake mix, 15.25 oz
• 3 large eggs, room temperature
• 1/2 cup vegetable oil
• 1 cup full-fat coconut milk, well shaken
• 1 can crushed pineapple, 20 oz, with the juice
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut, optional for extra texture
• Pinch of salt

For the frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 cup coconut milk or heavy cream, as needed for texture
• 1/2 cup crushed pineapple, very well drained
• 1 to 1 1/2 cups sweetened shredded coconut, for mixing and topping

Quick tip: full-fat coconut milk keeps the crumb tender and gives a gentle coconut flavor without overpowering the pineapple. If cream cheese and pineapple are your love language, you might also like my silky pineapple cream cheese pound cake for another easy crowd-pleaser.

How do you make a Pineapple Dream Cake?

• Preheat your oven to 350°F. Grease a 9×13 inch pan and line the bottom with parchment if you want super easy removal.
• Make the batter: In a large bowl, mix cake mix, eggs, oil, coconut milk, and vanilla. Stir just until combined. Fold in the crushed pineapple with its juice and the shredded coconut if using. Don’t overmix. The batter will look slightly lumpy, and that’s perfect.
• Bake: Pour batter into the pan and smooth the top. Bake for 28 to 34 minutes, or until the center springs back lightly and a toothpick comes out with a few moist crumbs.
• Cool completely: Set the pan on a rack and let the cake cool to room temp. This step matters because warm cake will melt the frosting.
• Make frosting: Beat cream cheese and butter until very smooth and fluffy, about 2 to 3 minutes. Add powdered sugar in batches, then vanilla. Drizzle in a little coconut milk or cream until the frosting is spreadable and soft. Fold in the well-drained pineapple. If it looks loose, add a bit more powdered sugar.
• Frost and finish: Spread the frosting over the cooled cake. Sprinkle the top generously with shredded coconut. For extra joy, lightly toast some coconut in a dry skillet and scatter it over the top.
• Chill time: For the cleanest slices, chill the frosted cake for 30 to 45 minutes. The frosting sets and the flavors settle in.

If you love a caramel twist on tropical bakes, try this dreamy cousin, the pineapple caramel heaven cake. It’s decadent and still easy to tackle.

Sandy’s tips and substitutions

Smart swaps and pantry magic

If you don’t have coconut milk, use whole milk and add an extra handful of shredded coconut to the batter. No yellow cake mix? White cake mix works fine. Want deeper flavor? Add a teaspoon of coconut extract to the batter and another to the frosting. Prefer less sweetness? Use unsweetened shredded coconut and reduce powdered sugar by 1/2 cup.

For a lighter topping, swap the frosting for fresh whipped cream and a sprinkle of coconut. The cake itself is sweet and moist, so it still tastes amazing. If you’re feeding someone who doesn’t love coconut pieces, leave the shredded coconut out of the batter and only use a little on top for looks.

Make-ahead and storage

This Pineapple Coconut Dream Cake holds up beautifully. Make it a day ahead and keep it covered in the fridge. The flavors marry and the texture gets even softer. Leftovers keep 3 to 4 days chilled. If you like a slightly warm slice, take it out of the fridge 20 minutes before serving.

Got leftover coconut? Turn it into an easy treat like these coconut pineapple bites for quick snacking all week.

Pro moves: drain that frosting pineapple really well so your frosting stays fluffy. And try to let your butter and cream cheese come fully to room temp so you get a smooth, lump-free mix.

Why you will love this recipe:

It’s a sunny mood in cake form. Pineapple brightens everything and the coconut makes it cozy and tropical. You get that vacation feeling with zero travel. And because the base is simple, you can’t really mess it up.

Minimal dishes, big payoff. One bowl for batter, one for frosting, and you’re done. It’s a happy middle ground between homemade and weeknight easy. I’ve taken this to school events, neighborhood cookouts, and even a breakfast potluck. No one complains about cake for breakfast.

It’s flexible. Make a layer cake for a party or stick to the 9×13 for casual get-togethers. Add cherries, mango, or a splash of lime zest if you want to play. This Pineapple Coconut Dream Cake is forgiving and fun.

“Made this for my mom’s birthday and everyone asked for seconds. The frosting tasted like a cloud. Saving this for every family get-together.”

Common Questions

Can I make the cake without coconut?
Yes. Use regular milk instead of coconut milk and skip the shredded coconut. The cake will still be pineapple-rich and moist.

Can I bake this as cupcakes?
Absolutely. Fill liners about two-thirds full and bake at 350°F for 16 to 20 minutes. Frost once cool.

Do I need to drain the pineapple for the batter?
Not for the batter. Use the juice in the can to keep the cake ultra moist. For the frosting, drain very well so it stays fluffy.

How can I toast the coconut?
Spread coconut in a dry skillet over medium heat and stir until golden, about 3 to 5 minutes. Watch closely so it doesn’t burn.

Can I freeze the cake?
Yes. Freeze the unfrosted cake wrapped tightly for up to 2 months. Thaw overnight, then frost before serving.

A sweet sendoff for your baking mood

If you’ve been craving a bright, happy dessert that doesn’t demand pro-level skills, this Pineapple Coconut Dream Cake has your back. It’s simple to bake, easy to love, and perfect for sharing. If you want more tropical inspiration after this, you might enjoy trying this Hawaiian pineapple coconut cookie idea on a lazy weekend. And if you like exploring variations, the classic Pineapple Coconut Dream Cake Recipe offers another tasty perspective you can compare to your own version. Now grab a fork and a comfy spot, because a slice of this cake has a way of brightening everything around it.