Description
Sweet Hawaiian paradise melts into this Pineapple Coconut Dream Cake, blending tropical flavors that dance across rich layers of creamy delight. Moist, tropical indulgence promises pure culinary escape with each heavenly bite you’ll savor.
Ingredients
Scale
Cake Base:
- 1 box yellow cake mix
- 1 cup (240 milliliters) crushed pineapple, with juice
- 1/2 cup (120 milliliters) coconut milk
- 1/3 cup (80 milliliters) vegetable oil
- 3 large eggs
Topping Ingredients:
- 1 cup (240 milliliters) heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- 1 cup (80 grams) shredded sweetened coconut, toasted
- 1/2 cup (120 milliliters) crushed pineapple, drained
Instructions
- Prepare the oven at 350F (175C) and position the rack in the center. Thoroughly coat a 9×13-inch baking pan or two 8-inch round cake pans with grease and flour to prevent sticking.
- In a spacious mixing bowl, amalgamate the cake mix, crushed pineapple (including its natural juice), creamy coconut milk, light vegetable oil, and fresh eggs. Utilize an electric mixer to blend ingredients at medium speed for approximately 2-3 minutes until the mixture achieves a silky, uniform consistency.
- Transfer the cake batter into the prepared pan(s), ensuring an even distribution across the surface. Slide the pan into the preheated oven and bake for 25-30 minutes. Verify doneness by inserting a clean toothpick into the cake’s center – it should emerge without any wet batter clinging to it.
- Allow the cake to cool completely within the pan(s), which helps maintain its structural integrity and prevents crumbling.
- Create the luxurious topping by whipping heavy cream, powdered sugar, and vanilla extract in a large bowl. Continue beating until the mixture forms stiff, elegant peaks that hold their shape.
- Gently incorporate toasted coconut and drained pineapple pieces into the whipped cream, folding carefully to preserve the cream’s airy texture.
- Once the cake has cooled, spread the creamy topping evenly across the surface. Optional: Enhance presentation by sprinkling additional toasted coconut or arranging fresh pineapple chunks.
- Refrigerate the cake for optimal flavor melding and to firm up the topping. Serve chilled for the most delightful taste experience.
Notes
- Swap cake mix for gluten-free alternative to make recipe celiac-friendly.
- Toast coconut carefully to prevent burning, watching closely and stirring frequently for even golden color.
- Drain pineapple thoroughly to prevent excess moisture making cake soggy.
- Room temperature eggs and ingredients help create smoother, more consistent cake batter with better volume.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 345 kcal
- Sugar: 27 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg