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Coconut Pineapple Dream Cake Recipe — slice of golden cake topped with shredded toasted coconut, pineapple chunks, and creamy coconut frosting on a white plate.

Easy Coconut Pineapple Dream Cake Recipe — Fluffy, Fruity, and Fancy

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  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Diet: Vegetarian

Description

A tender, sunny cake layered with a juicy pineapple filling and finished with a coconut-nut topping that bakes up golden and slightly sticky.


Ingredients

Scale
  • 1 (box) yellow cake mix
  • ½ cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1 (20 oz) can crushed pineapple, with juice
  • ½ cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted (for the topping)
  • 1 cup granulated sugar (for the topping)
  • 2 eggs, lightly beaten (for the topping)
  • 1 teaspoon vanilla extract (for the topping)
  • 1 cup sweetened shredded coconut
  • ½ cup chopped nuts (optional — pecans suggested)


Instructions

  1. Heat the oven to 350°F and grease a 9×13-inch baking pan.
  2. In a large mixing bowl combine the cake mix, ½ cup melted butter, and the egg. Stir until the mixture forms a uniform batter. Press or spread this batter in an even layer across the bottom of the prepared pan.
  3. Make the pineapple layer: in a saucepan whisk the crushed pineapple (with its juice), ½ cup sugar, cornstarch, and 1 teaspoon vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy — about 4–6 minutes. Remove from heat and smooth the pineapple over the cake base.
  4. Prepare the coconut topping: whisk together ½ cup melted butter, 1 cup sugar, the two lightly beaten eggs, and 1 teaspoon vanilla. Fold in the shredded coconut and the chopped nuts, if using. Spread this mixture evenly over the pineapple layer.
  5. Bake for roughly 28–35 minutes, or until the topping has turned golden and the edges bubble. The center should be set.
  6. Let the pan cool fully on a wire rack before cutting so the layers firm up and slice neatly.

Notes

  • Use pineapple packed in juice rather than heavy syrup to avoid an overly sweet or soggy cake.
  • If you want a nut-free version, simply omit the nuts — the cake will still be delicious.
  • Cool completely before slicing to get clean pieces; warm cake can fall apart.
  • For a toastier coconut flavor, lightly brown the shredded coconut in a skillet before folding it into the topping.

Nutrition

  • Calories: 350
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg