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Pineapple Coconut Dream Cake

A moist and creamy cake loaded with pineapple and coconut flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 34 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix, 15.25 oz Can substitute with white cake mix if needed.
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup full-fat coconut milk, well shaken Can substitute with whole milk and add extra shredded coconut.
  • 1 can crushed pineapple, 20 oz, with the juice Use juice in the batter for moisture.
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut Optional for extra texture.
  • 1 pinch salt
For the Frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted Add in batches for easier mixing.
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut milk or heavy cream Adjust as needed for texture.
  • 1/2 cup crushed pineapple, very well drained Drain well for fluffy frosting.
  • 1 to 1 1/2 cups sweetened shredded coconut For mixing and topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan and line the bottom with parchment for easy removal.
  2. In a large bowl, mix yellow cake mix, eggs, vegetable oil, coconut milk, and vanilla until combined. Fold in crushed pineapple with its juice and optional shredded coconut, being careful not to overmix.
Baking
  1. Pour the batter into the prepared 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.
  2. Let the cake cool completely on a rack at room temperature, as warm cake can melt the frosting.
Frosting
  1. Beat the softened cream cheese and butter together until smooth and fluffy, about 2 to 3 minutes.
  2. Gradually add powdered sugar and vanilla, then drizzle in coconut milk or cream until the frosting is spreadable. Fold in the well-drained pineapple.
Assembly
  1. Spread frosting over the cooled cake and generously sprinkle with shredded coconut. For extra joy, lightly toast some coconut and scatter it on top.
  2. Chill the frosted cake for 30 to 45 minutes for clean slices and let the flavors settle.

Notes

Make-ahead: The cake can be made a day in advance and stored covered in the fridge for enhanced flavor. Leftovers keep for 3 to 4 days. For less sweetness, use unsweetened coconut and reduce sugar.