Tropical Pineapple Coconut Dream Cake – So Good, Even the Picky Eaters Ask for Seconds

 

Ingredients You’ll Need

For the Cake:

• 1 box (15.25 oz) yellow or white cake mix

• 1 small box (3.4 oz) instant vanilla pudding mix

• 1 cup water

• ½ cup vegetable oil (or melted butter)

• 4 large eggs

• 1 can (8 oz) crushed pineapple (with juice)

• 1 tsp coconut extract (optional but highly recommended)

For the Creamy Frosting:

• 1 cup unsalted butter, softened

• 16 oz powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp heavy cream (or milk)

• 1 tsp coconut extract (optional)

Topping Ideas:

• 1 cup shredded coconut (toasted for extra flavor)

• Extra spoonfuls of crushed pineapple for garnish (optional)

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Tools You’ll Need

• 9×13-inch baking dish or two 8-inch round pans

• Mixing bowls

• Hand mixer or stand mixer

• Cooling rack

• Offset spatula for frosting

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Ingredient Swaps & Add-Ins

• Swap yellow cake mix for lemon cake mix for a citrus twist.

• Use almond extract instead of coconut for a nutty flavor profile.

• Add a layer of pineapple preserves between cake and frosting for extra fruitiness.

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How to Make Tropical Pineapple Coconut Dream Cake

How to Make Tropical Pineapple Coconut Dream Cake

1. Preheat & Prep – Heat oven to 350°F (175°C). Grease and flour your baking dish or cake pans.

2. Make the Cake Batter – In a large bowl, combine cake mix, pudding mix, water, oil (or butter), and eggs. Beat for 2 minutes until smooth. Gently fold in crushed pineapple and coconut extract.

3. Bake – Pour batter into your prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

4. Whip Up the Frosting – Beat softened butter until creamy. Slowly mix in powdered sugar, then add vanilla and coconut extracts. Add cream/milk a little at a time until light and spreadable.

5. Decorate – Spread frosting over cooled cake. Sprinkle generously with toasted coconut and add extra pineapple if desired.

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Serving Suggestions

• Serve with fresh tropical fruit like mango or kiwi.

• Pair with iced tea or a light sparkling wine.

• For special occasions, garnish each slice with a maraschino cherry.

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Tips for Success

• Make sure the cake is completely cool before frosting to avoid melting the buttercream.

• Toast the coconut in a dry skillet or oven until golden for deeper flavor.

• Refrigerate the frosted cake for at least 30 minutes before slicing for neat pieces.

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Storage Instructions

• Refrigerator: Store covered for up to 4 days.

• Freezer: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Frost after thawing.