If you’ve ever wished you could whisk yourself away to a tropical island without leaving your kitchen, this Pineapple Coconut Dream Cake is exactly what you need. It’s a moist, tender cake bursting with the bright sweetness of pineapple and the creamy, exotic flavor of coconut — a combo that instantly transports you to sun-soaked beaches and gentle ocean breezes.
What makes this cake truly stand out isn’t just the amazing taste, but how easy it is to make. Whether you’re a seasoned baker or a complete beginner, this recipe delivers a deliciously rewarding experience from start to finish. The cake’s tender crumb is packed with real crushed pineapple and a subtle hint of coconut extract that melts in your mouth. Then comes the rich vanilla frosting, whipped to silky perfection and lightly infused with coconut, topped off with a generous sprinkle of toasted shredded coconut for that perfect crunch and tropical aroma.
Ideal for family get-togethers, potlucks, or a simple weekend indulgence, this cake has a magical way of bringing people together. And judging by my usually picky mother-in-law’s glowing reaction, even the fussiest eaters won’t be able to resist.
Ingredients:
For the Cake:
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1 box (15.25 oz) yellow or white cake mix
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1 small box (3.4 oz) instant vanilla pudding mix
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1 cup water
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½ cup vegetable oil (or melted butter)
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4 large eggs
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1 can (8 oz) crushed pineapple, undrained
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1 tsp coconut extract (optional but highly recommended)
For the Frosting:
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1 cup unsalted butter, softened
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16 oz powdered sugar
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1 tsp vanilla extract
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1–2 tbsp heavy cream or milk
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1 tsp coconut extract (optional)
For the Topping:
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1 cup shredded coconut, lightly toasted
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Extra crushed pineapple (optional)
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