My mother-in-law hardly eats anything these days, but she tore this up! The rest of the family loved it just as much. Made as directed. Going into my recipe box and will be used over and

 

Why This Cake Works & What Makes it “Dreamy”

This cake brings together three key texture/flavour principles:

1. Moist, tender cake layers

   • Crushed pineapple (with juice) or pineapple juice is folded into the batter, adding natural moisture, flavour and slight acidity. For example, one version has “crushed pineapple with juice” in the batter. About Yogurt+2KitchenMomy+2

   • Sweetened shredded coconut (sometimes toasted) adds both flavour and texture—sweet, nutty, tropical. For example: “1 cup sweetened shredded coconut” in the cake mix. Recipes by Clare+1

   • Substituting half of the liquid (e.g., milk or water) with pineapple juice (or using pineapple in the mix) helps keep the crumb moist and dense without being heavy. KitchenMomy+1

2. Tropical flavour profile connecting pineapple + coconut

   • Pineapple offers tangy sweetness; coconut offers richness and a slightly nutty flavour. Together they evoke island or vacation vibes.

   • The recipe often includes coconut milk or coconut cream in the batter or frosting for an extra layer of coconut. Recipes logia+1

3. Creamy, flavourful frosting & topping that unifies the dessert

   • Many versions use a cream cheese-based frosting or whipped topping, paired with toasted coconut flakes and pineapple bits for finish. Example: “8 oz cream cheese … powdered sugar … whipped topping … vanilla extract … sweetened shredded coconut.” KitchenMomy+1

   • The layering of fruit and coconut topping gives visual appeal and flavour contrast (soft cake + juicy pineapple + crisp coconut).

   • Some versions include soaking the cake layers or using pineapple juice drizzle to intensify moistness and flavour. Bake & Savor Recipes+1

Because of these elements, the cake is not only rich and decadent, but also has enough moisture, flavour contrast and texture that it feels elevated — hence the “dream” in the name.

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Ingredients

Here’s an ingredient list based on combining the best versions from available sources. It makes about a 9×13-inch cake or equivalent (serves ~12–14). You can scale up or down.

Cake Base

• 1 box (≈ 15.25 oz) yellow cake mix (or homemade yellow cake batter) Recipes by Clare

• 1 can (≈20 oz) crushed pineapple in juice, drained but reserve some juice for optional soaking. Bake & Savor Recipes+1

• ½ cup to 1 cup vegetable oil (or as per cake mix instructions)

• 3 large eggs (or as per cake mix instructions)

• 1 cup milk (or as per cake mix instructions) Recipes by Clare+1

• 1 cup shredded sweetened coconut (or adjust to taste) Recipes by Clare

Frosting / Creamy Layer

• 8 oz (≈226 g) cream cheese, softened Bake & Savor Recipes

• 1 cup powdered sugar (sifted if possible) KitchenMomy+1

• 1 container (≈8 oz) whipped topping (Cool Whip or similar) — thawed if frozen version used Punchfork+1

• 1 tsp vanilla extract (plus pinch of salt) Marco Food

Topping / Finish

• Approx. 1½ cups sweetened shredded coconut (some toasted for extra flavour) Bake & Savor Recipes+1

• Optional: ½ cup coconut flakes (for toasting) for a crisp finish Bake & Savor Recipes

• Optional garnish: pineapple chunks, maraschino cherries, toasted coconut bits. Sally Meals

Optional Enhancements & Variations

• If making from scratch (no box mix), you can use: 2½ cups all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 cup unsalted butter (softened), 1¾ cups granulated sugar, 4 eggs, 1 tsp vanilla, ½ cup coconut milk, 1 cup crushed pineapple, 1 cup shredded coconut. Recipes Fives

• For a stronger coconut flavour: use coconut milk or coconut cream in cake or frosting. Recipes logia

• For rum flavor: a splash of rum or rum extract enhances the tropical tie-in. bakingsecret.com

• For gluten-free: use gluten-free cake mix or flour blend; ensure other ingredients are GF.

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Equipment & Setup

• 9 × 13-inch baking pan (or two 9-inch rounds if you prefer layer cake)

• Mixing bowls (for batter, frosting)

• Electric mixer or stand mixer (for frosting)

• Spatula, whisk, wooden spoon

• Cooling rack

• Baking sheet (for toasting coconut flakes, if desired)

• Sharp knife for slicing

• Refrigerator space for chilling / setting the assembled cake

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Step-by-Step Instructions

Here is a detailed process, including why each step matters and timing tips.

1. Pre-heat & Prepare the Pan

Pre-heat your oven to 350 °F (≈175 °C) (common for this type of cake). For example: “Heat oven to 350 °F” in one version. Recipes by Clare
Grease and flour the 9×13 pan, or line with parchment paper if you prefer easier removal.

2. Make the Cake Batter

In a large bowl, combine the cake mix (if using boxed) or the homemade flour/butter/sugar mixture, according to your version. If using the boxed mix version: add oil, eggs, milk (per box instructions), then fold in the drained crushed pineapple and shredded coconut. Example: “Combine cake mix, oil, eggs, and milk. Fold in pineapple and coconut.” Recipes by Clare
If making from scratch, follow the flour-butter-sugar mixture, add in pineapple and coconut (as noted in the optional variation). Recipes logia
Stir gently until just combined — overmixing risks creating a tougher crumb.

3. Bake the Cake Layers

Pour the batter into the prepared pan, spreading evenly. Bake for about 25–35 minutes (the RecipesByClare version lists 30-35) until a toothpick inserted into the center comes out clean. Recipes by Clare
Once baked, allow the cake to rest for ~10 minutes in the pan, then transfer to a cooling rack to cool completely to room temperature. It’s important the cake is fully cooled before adding the creamy layer, otherwise the topping may melt or slide. Example note: “Cool completely.” KitchenMomy

4. Optional: Soak the Cake with Juice

For extra moistness and flavour, while the cake is still warm, poke holes in the cake top (with a wooden spoon handle) and drizzle the reserved pineapple juice over it. Let the juice soak in. This adds moisture and pineapple flavour. One version: “While cake is still warm, poke holes … drizzle reserved pineapple juice … let soak in” Bake & Savor Recipes

5. Toast Coconut (for topping)

If you like a toasted coconut finish (highly recommended for flavour contrast), spread coconut flakes in a dry skillet or on a baking sheet at ~350 °F for 3-5 minutes until golden brown, stirring constantly to avoid burning. Example: “Toasting the thin coconut flakes… watch carefully.” Home and Gardening Ideas

6. Prepare the Creamy Frosting/Layer

In a medium bowl, beat the softened cream cheese until smooth, then gradually add powdered sugar, vanilla extract and pinch of salt until creamy. Fold in the whipped topping (Cool Whip or equivalent) gently to retain lightness. Example: “Beat softened cream cheese with powdered sugar until fluffy… fold in Cool Whip… vanilla.” KitchenMomy+1
The result should be a spreadable, light but stable cream layer.

7. Assemble the Cake

Once the cake is cooled and (if used) soaked, spread the cream cheese/whipped layer evenly across the top. Use an offset spatula for smoothness.
Next, spread the drained crushed pineapple (if using) over the creamy layer. Then sprinkle the shredded coconut, and finally the toasted coconut flakes. Example: “Spoon drained crushed pineapple over cream layer … sprinkle shredded coconut … top with toasted coconut flakes.” Bake & Savor Recipes

8. Chill & Serve

Cover the cake and refrigerate for at least 4 hours, but ideally overnight. Many sources say the flavours meld and texture improves after chilling. Bake & Savor Recipes+1
When ready to serve, cut into squares (sharp knife helps) and optionally garnish with extra pineapple chunks or maraschino cherries for presentation. Serve chilled or at room temperature (but still chilled for best texture).

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Serving Suggestions & Pairing

• Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to contrast the tropical cake.

• Fresh tropical fruit (e.g., mango, kiwi, pineapple wedges) makes a bright accompaniment. One site recommends a “Fresh Tropical Fruit Salad” side. Sally Meals

• For beverages: coconut milk iced coffee, pina colada (non-alcoholic or alcoholic) or sparkling pineapple water. Sally Meals

• Presentation: Toasted coconut flakes around the plate rim, pineapple chunk on top, or fresh mint leaves for garnish make this cake visually appealing for gatherings.

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Variations & Customization

Here are ways to adapt this recipe for different occasions, dietary needs or flavor twists:

Tropical Fusion

• Replace the pineapple with mango or passion fruit for a twist. Example: “Replace pineapple with mango and passion fruit for a vibrant, exotic flavour profile.” About Yogurt

• Add rum or rum extract to the cake batter or drizzle over the baked cake for adult version. Example: “Splash of rum extract … game-changer!” bakingsecret.com

Coconut Intensity

• Use coconut milk or coconut cream in the cake batter or in the frosting for extra richness. Example: “½ cup coconut milk (unsweetened or regular) in cake.” Recipes logia

• Use a mixture of sweetened shredded coconut + unsweetened toasted coconut for depth.

Health/Allergy Adaptations

• Gluten-free: Use a gluten-free yellow cake mix or flour blend; ensure frosting and toppings are free of gluten. Example: “Use gluten-free cake mix … texture remains nearly identical.” KitchenMomy

• Dairy-free: Replace cream cheese with dairy-free cream cheese, whipped topping with coconut whipped cream, butter with coconut oil. Example: “Dairy-free version: cream cheese → dairy-free, whipped topping → coconut whipped cream.” Bake & Savor Recipes

• Reduced sugar: Use unsweetened shredded coconut, sugar-free pudding mix or reduce powdered sugar in frosting. Example: “Reduce powdered sugar to ½ cup … skip maraschino cherries.” Bake & Savor Recipes

Format Variations

• Cupcake version: Use liners in muffin tin; fill ⅔ full and bake for ~18-22 minutes. Example: “Can I make this into cupcakes? Yes … fill lined cupcake tins 2/3 full and bake 18-22 minutes.” Recipes by Clare

• Layer Cake version: Use two or three 9-inch round pans, stack with cream & pineapple between layers, frost sides and top. Example: “Triple layer cake bursting with pineapple & coconut.” Recipes Fives

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Troubleshooting & Tips

Here are common issues and how to avoid them:

• Cake too dry: Ensure you drain pineapple but retain some juice for soaking; use oil/fat in the batter; don’t overbake.

• Coating/sliding layer: Make sure the cake is fully cooled before adding creamy layer; cold cake + warm topping leads to sliding. Example: “Warm cake plus frosting = melty mess.” Home and Gardening Ideas

• Coconut burns when toasting: Watch closely; golden comes quickly. Example: “Watch carefully – coconut burns fast once it starts browning.” Bake & Savor Recipes

• Frosting too thin/runny: Ensure cream cheese is well-softened but still chilled; use the correct ratio of powdered sugar; fold whipped topping gently to retain structure.

• Cake sagging or too dense: Don’t overmix batter; folding pineapple & coconut gently preserves crumb structure.

• Slices messy when cutting: Chill cake thoroughly before slicing; run knife under hot water and wipe between cuts. Example: “For clean slices, chill your knife … wipe blade between cuts.” KitchenMomy

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Storage & Make-Ahead Tips

• Refrigeration: Cover the cake with plastic wrap and store in fridge for up to 3-5 days. Flavours even meld and improve after a day. Example: “Flavors actually improving after day one.” KitchenMomy

• Freezing: Many sources say the whipped topping and coconut texture may change when frozen, so freezing is not recommended for best quality. Example: “Whipped topping doesn’t freeze well … coconut gets chewy and weird.” Bake & Savor Recipes

• Make-ahead: You can bake the cake layer 1-2 days ahead, cover and refrigerate; assemble with filling & topping the day of serving or night before. Example: “Bake cake 1-2 days ahead … assemble completely day before.” Bake & Savor Recipes

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Full Printable Recipe

Pineapple Coconut Dream Cake
Yield: ~12–14 servings (9 × 13 pan)
Prep Time: ~20-30 minutes
Bake Time: ~30 minutes
Chill Time: Minimum 4 hours (ideally overnight)
Total Time: ~5+ hours including chilling

Ingredients

Cake Base:

• 1 box yellow cake mix (15.25 oz) OR homemade equivalent

• 1 can (≈20 oz) crushed pineapple in juice, drained (reserve some juice)

• ½ cup vegetable oil

• 3 eggs

• 1 cup milk

• 1 cup sweetened shredded coconut

Creamy Layer:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 container (8 oz) whipped topping (thawed)

• 1 tsp vanilla extract

• Pinch salt

Topping & Garnish:

• ~1½ cups sweetened shredded coconut

• ~½ cup coconut flakes (for toasting)

• Optional: pineapple chunks, maraschino cherries

Instructions

1. Preheat oven to 350 °F (175 °C). Grease and flour a 9 × 13 pan.

2. In a large bowl, combine the cake mix (or flour/sugar/butter if homemade) with oil, eggs and milk as per instructions. Fold in the drained crushed pineapple and shredded coconut.

3. Pour batter into prepared pan; bake ~25-35 minutes (or according to mix) until a toothpick in center comes out clean.

4. Let cake rest ~10 minutes in pan, then turn out to cool completely to room temperature.

5. (Optional) While cake still warm, poke holes with a wooden spoon handle and drizzle reserved pineapple juice over the top; allow to soak.

6. Meanwhile, toast the coconut flakes: spread on baking sheet or in dry skillet at medium heat, stir constantly until golden brown, remove immediately.

7. In a bowl, beat softened cream cheese until smooth; add powdered sugar, vanilla extract, pinch of salt; fold in whipped topping gently until creamy.

8. Spread the cream cheese/whipped mixture evenly over the cooled cake.

9. Spread the remaining drained pineapple over the cream layer. Sprinkle shredded coconut evenly, then the toasted coconut flakes.

10. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

11. When ready, cut into squares using a sharp knife (chilled or dipped in hot water and wiped between cuts helps). Garnish if desired. Serve chilled or slightly chilled.

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Final Thoughts

This Pineapple Coconut Dream Cake is a show-stopper: tropical, moist, layered, textured and luscious. Whether for a potluck, a birthday, a summer gathering or simply as a treat for yourself, it hits all the right notes. The combination of juicy pineapple, sweet coconut, creamy layer and tender cake is rich but well-balanced — and once you’ve made it, you’ll understand why it’s a “dream”.

If you like, I can generate a downloadable PDF version of this recipe (for printing) and also two alternate flavour spin-offs (e.g., a “Mango Coconut Dream Cake” and a “Rum Pineapple Coconut Dream Cake”) with full ingredient lists and instructions. Would you like me to do th