Ingredients:
For the Cake Base:
- 2 cups crushed pineapple (drained but reserve the juice)
- 1 cup sweetened shredded coconut
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup vegetable oil
- 3 large eggs
For the Cream Layer:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (8 oz) cream cheese, softened
For the Topping:
- 1/2 cup toasted coconut
- Reserved pineapple juice (optional for extra moistness)
Instructions:
Step 1: Prepare the Cake Base
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and the reserved pineapple juice. Mix well until the batter is smooth.
- Incorporate the Pineapple and Coconut: Fold in the crushed pineapple and shredded coconut. This step ensures every bite has the perfect balance of tropical flavor.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 2: Make the Cream Layer
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Prepare the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until fully combined.
Step 3: Assemble the Cake
- Layer the Cream: Once the cake has cooled, spread the cream cheese mixture evenly over the top of the cake.
- Add the Topping: Sprinkle the toasted coconut evenly over the cream layer for a delightful crunch and a burst of flavor.
Tips for Success:
- Use Fresh Ingredients: For the best flavor, use fresh pineapple and high-quality coconut.
- Toast the Coconut: Toasting the shredded coconut enhances its flavor and adds a golden-brown color that looks as good as it tastes.
- Make Ahead: This cake tastes even better after a day in the fridge, allowing the flavors to meld together.
- Customize the Layers: Add a thin layer of pineapple preserves between the cake and cream for extra sweetness.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy days when you want to impress without spending hours in the kitchen.
- Tropical Delight: The combination of pineapple and coconut is reminiscent of a tropical paradise.
- Versatile: This recipe is ideal for birthdays, family gatherings, or just a sweet treat after dinner.
Nutritional Information (Per Serving)
- Calories: 320
- Fat: 18g
- Carbohydrates: 36g
- Protein: 4g
- Sugar: 24g
Please note that these values are approximate and may vary depending on the specific ingredients used.
FAQs
Can I Use Canned Pineapple?
Yes, canned crushed pineapple works perfectly for this recipe. Just make sure to drain it and reserve the juice.
How Do I Toast Coconut?
Spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the yellow cake mix with a gluten-free cake mix. Follow the rest of the recipe as is.
How Long Does This Cake Last?
Store the cake in an airtight container in the refrigerator for up to 5 days. The flavors actually improve as the cake sits
This Pineapple Coconut Dream Cake is a must-try for anyone who loves the combination of fruity and creamy textures. Not only is it easy to make, but it’s also a guaranteed hit for any occasion. Try it today and bring a slice of tropical paradise to your table!