Description
Pineapple Coconut Dream Cake
Ingredients:
1 box yellow cake mix
1 can (20 oz) crushed pineapple, with juice
1 cup sweetened shredded coconut
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 container (8 oz) whipped topping, thawed
Directions:
Bake the yellow cake as directed on the package, using a 9×13 inch pan. Let cool completely.
In a bowl, combine crushed pineapple (with its juice) and half the coconut.
Poke holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, letting it soak into the holes.
In another bowl, whisk together the pudding mix and milk until smooth. Spread over the cake.
Spread whipped topping over the pudding layer. Sprinkle with the remaining shredded coconut.
Refrigerate the cake for at least 4 hours, or overnight, before serving.
Enjoy the Pineapple Coconut Dream Cake as a refreshing and tropical dessert that’s sure to please.
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for the perfect Pineapple Coconut Dream Cake. First, preheat your oven to the temperature specified on the cake mix box. Grease and flour a 9×13-inch baking pan. Prepare the yellow cake batter exactly as directed on the package and pour it into the prepared pan. Bake until a toothpick inserted into the center comes out clean. This is crucial—allow the cake to cool completely on a wire rack. Any residual warmth will melt the layers you add next.
While the cake cools, combine the entire can of crushed pineapple (with all its juice) and half of the shredded coconut in a medium bowl. Once the cake is completely cool, use the handle end of a wooden spoon to poke holes all over the cake’s surface, going about 3/4 of the way down. Slowly pour the pineapple-coconut mixture over the cake, using a spatula to gently spread it and encourage the liquid to seep into the holes.
In a separate bowl, vigorously whisk the instant vanilla pudding mix with the cold milk for two full minutes until it is very thick and smooth. Immediately spread this pudding layer evenly over the soaked cake. Next, gently spread the entire container of thawed whipped topping over the pudding. Finally, sprinkle the remaining half cup of shredded coconut over the top. Cover the cake and refrigerate for a minimum of 4 hours, though overnight is ideal for the flavors to fully meld.
Serving Suggestions
Serve this cake chilled directly from the refrigerator. For an elegant presentation, garnish individual slices with a maraschino cherry, a thin slice of fresh pineapple, or a sprinkle of toasted coconut. It pairs wonderfully with a cup of strong coffee or a tropical fruit tea. For a special occasion, consider serving it alongside a scoop of coconut or vanilla ice cream.
How-to Summary
Bake and cool a yellow cake in a 9×13 pan. Poke holes and soak with a mix of crushed pineapple and half the coconut. Top with a layer of freshly made vanilla pudding, then whipped topping. Sprinkle with remaining coconut and chill for at least 4 hours before serving.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? It’s not recommended. Canned pineapple includes juice which is essential for soaking the cake. Fresh pineapple may not provide enough liquid and contains enzymes that can prevent the pudding from setting properly.
How long will this cake keep in the fridge? When covered tightly, the cake will stay fresh for 3-4 days. The flavors often improve after the first day.
Can I make this cake ahead of time? Absolutely. Making it the day before is ideal, as the extended chilling time allows the cake to fully absorb the pineapple juices and the layers to set firmly.
What can I use instead of whipped topping? You can use an equal amount of freshly whipped heavy cream sweetened with a little powdered sugar. Be aware it may not hold its shape as long for leftovers.
My pudding layer seems runny. What happened? Ensure you used instant pudding mix, not “cook-and-serve,” and that the milk was very cold. Also, whisk for the full two minutes to achieve proper thickness before spreading.
Common Mistakes to Avoid
- Not letting the cake cool completely before adding toppings, which causes the pudding and whipped topping to melt.
- Poking holes that are too shallow, preventing the pineapple juice from penetrating deep into the cake.
- Using warm milk for the pudding, which will prevent it from thickening correctly.
- Skipping the full 4-hour chill time, resulting in a soggy, unset cake that’s difficult to slice neatly.
- Stirring the pudding mix and milk inadequately, leading to a grainy texture instead of a smooth layer.
Conclusion
The Pineapple Coconut Dream Cake is a stunning no-fuss dessert that delivers maximum tropical flavor with minimal effort. By following this enhanced guide and avoiding common pitfalls, you’ll create a moist, layered cake that is both refreshing and indulgent. Perfect for potlucks, summer gatherings, or whenever you need a sweet escape, this cake is guaranteed to become a requested favorite. Enjoy the delicious results of your simple yet impressive creation.