For the Cake:
- 1 (15.25 oz) box yellow cake mix (plus ingredients listed on box—usually eggs, oil, water)
→ Or use your favorite homemade yellow cake recipe (baked in two 9-inch pans) - 1 (20 oz) can crushed pineapple in juice, well-drained (reserve ½ cup juice for frosting)
For the Coconut Cream Filling:
- 1 (8 oz) block cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- ½ cup sweetened shredded coconut
- Reserved ½ cup pineapple juice
For the Topping:
- 1½ cups sweetened shredded coconut, toasted
- Optional: Maraschino cherry or pineapple wedge for garnish
🥥 Coconut tip: Toast coconut in a dry skillet over medium heat for 3–5 minutes—watch closely! It burns fast.
Step-by-Step Instructions
1. Bake the Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare cake mix according to box directions. Gently fold in well-drained crushed pineapple.
Divide batter between pans. Bake 25–30 minutes, until a toothpick comes out clean.
Let cool in pans 10 minutes, then transfer to wire racks to cool completely.
2. Make the Coconut Cream Filling
In a large bowl, beat cream cheese and butter until smooth and fluffy (2–3 minutes).
Gradually add powdered sugar, then vanilla and ½ cup shredded coconut.
Slowly beat in reserved pineapple juice until smooth and spreadable (like thick frosting).
💡 Don’t overmix—you want a fluffy, cloud-like texture.
3. Assemble the Dream
Place one cake layer on a serving plate. Spread half the coconut cream filling evenly over the top.
Top with second cake layer. Spread remaining filling over the top (leave sides bare for a “naked cake” look, or frost fully if you prefer).
4. Toast & Top
Press toasted coconut onto the top and sides of the cake.
Garnish with a pineapple wedge or cherry if desired.
⏳ Chill 30+ minutes before slicing—this helps the filling set.
Tips for Cake Perfection
- Drain pineapple thoroughly—squeeze in a clean towel to prevent a soggy cake.
- Use room-temperature dairy—cold cream cheese = lumpy filling.
- Toast coconut just before assembling—it stays crisp longer.
- Make it ahead: Bake cake 1 day ahead; assemble day of.
- Double the fun: Serve with a scoop of coconut ice cream!
Delicious Variations
- Gluten-Free: Use GF yellow cake mix (like King Arthur)
- Vegan: Use plant-based cake mix, dairy-free cream cheese, and coconut cream
- Pineapple Upside-Down Style: Top with caramelized pineapple rings before baking
- Rum-Infused: Add 1–2 tbsp dark rum to the filling
- Mango Swirl: Fold diced mango into the cake batter
Serving Suggestions
- Summer party: With coconut water or piña coladas
- Birthday treat: Top with candles and tropical flowers
- Brunch centerpiece: Serve with mimosas and fresh fruit
- Holiday twist: Add edible glitter for a festive shimmer
Frequently Asked Questions (FAQs)
Q: Can I use pineapple in heavy syrup?
A: Yes—but drain very well and reduce juice in filling to ¼ cup to avoid sogginess.
Q: Why is my filling too runny?
A: Likely too much pineapple juice. Add more powdered sugar, 2 tbsp at a time, until thickened.
Q: Can I freeze it?
A: Yes! Freeze unfrosted cake layers for up to 2 months. Thaw, then assemble.
Q: Can I make cupcakes?
A: Absolutely! Fill liners ⅔ full, bake 18–22 minutes, and frost with coconut cream.
Final Thoughts: A Slice of Paradise
Pineapple Coconut Dream Cake isn’t just dessert—it’s a taste of sun, sand, and slow island time. With its moist crumb, creamy coconut filling, and toasted topping, it’s the kind of cake that sparks joy, earns recipe requests, and makes ordinary days feel like a getaway.
So drain that pineapple, toast that coconut, and bake a dream that doesn’t just feed people—but transports them.
Made this and felt that tropical bliss? I’d love to hear your twist—did you add rum? Go gluten-free? Share your dream cake triumph in the comments below—or tag me on social. And if you know someone who needs a little vacation, send them this recipe. You’ll be their new favorite person! 🍍✨🥥💛
