Pineapple Coconut Dream Cake
This creamy, tropical dessert is a delightful combination of moist cake, luscious pineapple filling, and fluffy whipped topping, making it the perfect treat for family gatherings or anytime you need a sweet pick-me-up.
Servings: 12 servings
Calories: 390kcal
Equipment
- 9-inch round pans
- Saucepan
- Mixing Bowl
- Mixer
Ingredients
Ingredients
- 1 box yellow cake mix plus ingredients listed on the box
- 20 oz crushed pineapple with juice
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 8 oz whipped topping like Cool Whip, thawed
- 1/2 cup toasted coconut flakes
- to taste additional whipped cream optional, for garnish
Instructions
- Preheat oven and bake the yellow cake mix in two 9-inch round pans as per package instructions. Let cakes cool completely. Slice each cake in half horizontally to create four layers.
- In a saucepan over medium heat, combine crushed pineapple (with juice), granulated sugar, and cornstarch. Stir constantly until thickened. Cool to room temperature.
- In a bowl, beat softened cream cheese and powdered sugar until smooth. Fold in the whipped topping until fully combined.
- On a cake plate, layer cake, cream mixture, and pineapple filling. Repeat, ending with pineapple filling on top. Cover sides with leftover cream mixture.
- Sprinkle toasted coconut flakes over the top. Garnish with dollops of whipped cream if desired.
- Chill for at least 2 hours before serving for best flavor and texture.
Notes
You can substitute fresh pineapple if desired—just crush it finely and sweeten slightly. Cake is best chilled overnight. For a lower sugar option, use sugar-free whipped topping and a sugar substitute in the filling.
Nutrition
Calories: 390kcal | Fat: 18g