Pineapple Coconut Dream Cake
🍍🥥 A tropical dream baked into a cake! Moist, fluffy layers filled with pineapple sweetness and creamy coconut frosting. 🌴✨ Perfect for summer gatherings or whenever you crave a slice of sunshine. 💛
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Saucepan
- 9-inch Round Cake Pans
- Cooling Rack
Ingredients
Cake
- 1 box white cake mix 15.25 oz
- 1 cup crushed pineapple with juice
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup coconut milk
Pineapple Filling
- 1 cup crushed pineapple drained
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/4 cup water
Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine cake mix, crushed pineapple with juice, eggs, vegetable oil, and coconut milk. Beat until smooth and creamy (about 8 minutes).
- Pour the batter evenly into the prepared pans and bake for 25–30 minutes, until golden and a toothpick inserted comes out clean. Cool completely on a rack.
- To make the pineapple filling, combine pineapple, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring, until thickened (8–10 minutes). Let cool.
- For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Fold in shredded coconut.
- Assemble the cake: place one layer on a serving plate, spread pineapple filling on top, then add the second cake layer. Frost the entire cake with the coconut cream frosting.
- Sprinkle additional shredded coconut on top for garnish. Chill before serving for best texture and flavor.
Notes
For extra tropical flavor, toast the shredded coconut before sprinkling. Store the cake covered in the refrigerator for up to 3 days.