Tropical Hawaiian Pineapple Coconut Dream Cake Recipe

My latest baking adventure with pineapple coconut dream cake has me dancing in the kitchen like I’m on a tropical getaway.

Sweet memories of island breezes inspire this delightful dessert that captures sunshine on a plate.

Friends always ask about my secret weapon when I serve this dreamy creation.

Layers of moist cake blend tropical ingredients into a magical experience that transports you instantly.

Creamy coconut frosting whispers hints of paradise with each delectable bite.

Unexpected texture and rich flavors make this cake more than just a typical dessert.

You’ll want to savor every single moment of this culinary escape.

Grab a fork and let the tropical magic begin!

What Makes Hawaiian Pineapple Coconut Dream Cake Special

• Indulge in Tropical Bliss: This Hawaiian Pineapple Coconut Dream Cake transports your taste buds to a sun-soaked paradise with its perfect blend of sweet pineapple and creamy coconut flavors.
• Effortless Baking Magic: Using a simple yellow cake mix and transforming it with pineapple and coconut milk creates a luxurious dessert that looks and tastes like a gourmet creation, without complicated techniques.
• Moisture-Packed Decadence: The unique method of poking holes and pouring milk mixture ensures every bite is incredibly moist, rich, and infused with tropical sweetness that melts in your mouth.
• Crowd-Pleasing Dessert Sensation: Perfect for summer gatherings, potlucks, or family celebrations, this cake offers a refreshing twist on traditional desserts that will have everyone asking for seconds.

What You’ll Need For Hawaiian Pineapple Coconut Dream Cake

• Yellow Cake Mix: Provides the foundational structure and soft texture of the cake, easy to customize with added ingredients.
• Crushed Pineapple: Adds moisture and tropical flavor to the cake, replacing traditional water in the mix.

• Sweetened Condensed Milk, Coconut Milk: Creates a rich, sweet soaking liquid that infuses the cake with creamy tropical essence.
• Shredded Coconut: Adds texture and traditional Hawaiian-inspired flavor throughout the cake.

• Heavy Cream: Provides a light, fluffy frosting base with rich dairy smoothness.
• Powdered Sugar: Sweetens and stabilizes the whipped cream frosting.
• Vanilla Extract: Enhances overall flavor with its classic sweet profile.
• Toasted Coconut Flakes: Offers a crunchy garnish with deep, nutty flavor.
• Pineapple Slices or Chunks: Optional fresh fruit garnish for additional tropical presentation.

How To Bake Hawaiian Pineapple Coconut Dream Cake

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F. Grab a 9×13-inch baking pan and give it a quick spray with cooking oil, then dust it with a light coating of flour to prevent sticking.

Step 2: Mix the Magical Cake Batter

• Yellow cake mix
• Crushed pineapple (undrained)

In a spacious mixing bowl, whip up the cake mix following the package instructions. Here’s the secret twist: swap out water for the entire can of crushed pineapple. Stir everything until smooth and well-blended.

Step 3: Bake to Perfection

Pour the pineapple-infused batter into the prepared pan. Slide it into the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 4: Create the Tropical Soak

While the cake is still warm, grab a fork and create a network of holes across the surface. This will help the upcoming liquid soak deep into the cake.

• Sweetened condensed milk
• Coconut milk

Gently pour this creamy mixture over the warm cake, letting it seep into every delightful crevice.

Step 5: Add Coconut Blanket

Sprinkle shredded coconut evenly across the top of the cake. Let the cake cool down completely, allowing all those tropical flavors to mingle and dance.

Step 6: Whip Up the Dreamy Topping

• Heavy cream
• Powdered sugar
• Vanilla extract

Whip these ingredients until they form luxurious, standing peaks.

Step 7: Frost and Finish

Spread the whipped cream evenly over the cooled cake, creating a cloud-like layer of deliciousness.

Step 8: Final Tropical Touch

Scatter toasted coconut flakes across the top. If you’re feeling extra fancy, add some fresh pineapple slices for garnish.

Step 9: Chill and Serve

Tuck the cake into the refrigerator for at least an hour. This allows the flavors to become best friends and create a truly magical dessert experience. Serve chilled and watch everyone’s eyes light up!

Tips To Nail Hawaiian Pineapple Coconut Dream Cake

• Maximize Moisture: Replace water with crushed pineapple to infuse extra moisture and tropical flavor into the cake base, ensuring a super soft and juicy texture.
• Create Perfect Holes: Use a fork to gently poke holes across the warm cake surface, allowing the coconut milk mixture to penetrate deeply and enhance overall taste and moistness.
• Whip Cream Like a Pro: Ensure heavy cream is cold before whipping, and use a chilled bowl to achieve stiff, stable peaks that create a light and fluffy frosting.
• Boost Coconut Flavor: Toast coconut flakes before garnishing to release natural oils and develop a richer, nuttier taste that elevates the cake's tropical profile.
• Make It Dietary-Friendly: Substitute cake mix with gluten-free alternative and use dairy-free milk and cream for those with dietary restrictions while maintaining the delicious tropical essence.

Keep Hawaiian Pineapple Coconut Dream Cake Fresh And Soft

• Refrigerate: Store the Hawaiian Pineapple Coconut Dream Cake in an airtight container within the refrigerator for up to 4 days. Cover the cake loosely with plastic wrap to prevent the whipped cream frosting from absorbing other flavors.
• Freeze: Wrap individual cake slices tightly in plastic wrap, then place them in a freezer-safe container. Frozen cake can maintain its quality for 23 weeks. Thaw overnight in the refrigerator before enjoying.
• Reheat: Gently warm individual slices in the microwave for 1015 seconds on low power. Avoid overheating to preserve the delicate whipped cream texture and prevent the cake from becoming dry.
• Best Served: Consume the cake within 23 days for the most optimal flavor and freshness. The coconut and pineapple flavors will continue to meld and develop during refrigeration.

Best Matches For Hawaiian Pineapple Coconut Dream Cake

• Tropical Beverage Boost: Pair this Hawaiian Pineapple Coconut Dream Cake with a refreshing piña colada or a chilled passion fruit mojito to enhance the tropical flavor profile and complement the cake's sweet and creamy texture.
• Wine Lovers' Delight: Select a sweet Riesling or a crisp Gewürztraminer to balance the cake's rich coconut and pineapple notes, creating a harmonious taste experience that elevates the dessert.
• Coffee Companion: Serve alongside a smooth Hawaiian Kona coffee or a creamy coconut-infused cold brew to add depth and warmth to the cake's tropical essence, providing a perfect after-dinner treat.
• Dessert Plate Accent: Garnish the cake plate with fresh pineapple chunks, toasted macadamia nuts, and a sprinkle of extra coconut flakes to enhance the visual appeal and provide complementary textures and flavors.

Fun Twists On Hawaiian Pineapple Coconut Dream Cake

• Tropical Paradise Cake: Replace yellow cake mix with coconut cake mix for an extra coconutty flavor profile. Add diced mango between cake layers for a more vibrant tropical experience.
• Rum-Infused Island Cake: Drizzle a light rum glaze over the warm cake before adding condensed milk mixture. Add a splash of rum to the whipped cream frosting for an adult version of the dessert.
• Nutty Tropical Crunch: Incorporate chopped macadamia nuts into the cake batter and sprinkle roasted nuts on top of the frosting. Mix toasted almond slivers with the coconut topping for added texture and crunch.
• Spiced Tropical Sensation: Blend ground cinnamon and a pinch of nutmeg into the cake batter. Garnish with candied ginger pieces and a light dusting of ground cardamom over the whipped cream frosting.

Questions On Hawaiian Pineapple Coconut Dream Cake

• What makes this Hawaiian Pineapple Coconut Dream Cake special?

This cake combines tropical flavors of pineapple and coconut, creating a moist, rich dessert that’s like a Hawaiian vacation in every bite. The unique soaking method with condensed and coconut milk makes the cake incredibly tender and flavorful.

• Can I use fresh pineapple instead of canned?

While canned crushed pineapple works best because it’s already soft and provides moisture, you can use fresh pineapple. Just make sure to finely chop it and drain excess liquid to prevent the cake from becoming too wet.

• Is this cake suitable for people who don't like very sweet desserts?

The cake has a balanced sweetness. The whipped cream frosting is lighter than traditional buttercream, and the pineapple adds a tangy freshness that cuts through the sweetness, making it enjoyable for those who prefer less sugary desserts.

• How difficult is this recipe for beginner bakers?

This recipe is quite beginner-friendly! It uses a cake mix as a base, and the additional steps are simple. The most important part is following the soaking and cooling instructions carefully to achieve the signature dreamy texture.

Hawaiian Pineapple Coconut Dream Cake Recipe

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4.9 from 24 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Tropical Hawaiian Pineapple Coconut Dream Cake blends island paradise with sweet bakery magic. Creamy layers and luscious flavors invite dessert lovers to savor a delightful Caribbean-inspired culinary escape you’ll crave after one bite.

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Ingredients

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Cake Base:

• 1 box yellow cake mix
• Eggs (as per box instructions)
• Oil (as per box instructions)
• Water (as per box instructions)

Filling and Moisture Ingredients:

• 1 can (20 ounces / 567 grams) crushed pineapple, undrained
• 1 can (14 ounces / 397 grams) sweetened condensed milk
• 1 cup (240 milliliters) coconut milk

Topping and Garnish:

• 2 cups (480 milliliters) heavy whipping cream
• ¼ cup (30 grams) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (80 grams) shredded sweetened coconut
• ½ cup (40 grams) toasted coconut flakes
• Pineapple slices or chunks (optional)

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Instructions

1. Preheat the oven to 350F (175C) and prepare a 9×13-inch baking pan by greasing and lightly dusting with flour, ensuring complete coverage to prevent sticking.
2. Create the cake batter by combining the yellow cake mix with undrained crushed pineapple instead of water, mixing thoroughly until a smooth, consistent texture is achieved.
3. Transfer the batter into the prepared pan, spreading evenly and ensuring an uniform surface for consistent baking.
4. Bake the cake for 25-30 minutes, monitoring closely and testing for doneness by inserting a toothpick into the center – it should emerge clean and without wet batter.
5. While the cake is still warm, use a fork to carefully puncture the surface with multiple holes, creating channels for the upcoming liquid mixture to penetrate deeply.
6. Whisk together sweetened condensed milk and coconut milk in a separate bowl, creating a rich, creamy liquid infusion.
7. Gently pour the milk mixture over the warm cake, allowing it to seep into the holes and permeate the entire dessert, ensuring complete absorption.
8. Generously sprinkle shredded coconut across the surface, creating an even layer of tropical texture.
9. Allow the cake to cool completely at room temperature, enabling the flavors to meld and settle.
10. Prepare the whipped cream topping by combining heavy cream, powdered sugar, and vanilla extract, whipping until stiff peaks form and the mixture holds its shape.
11. Spread the whipped cream evenly across the cooled cake, creating a smooth, elegant covering.
12. Enhance the presentation by sprinkling toasted coconut flakes and optionally garnishing with fresh pineapple slices.
13. Refrigerate the cake for a minimum of one hour to intensify flavors and achieve optimal serving temperature.
14. Slice and serve chilled, enjoying the harmonious blend of tropical flavors and creamy textures.

Notes

• Swap yellow cake mix with gluten-free version for celiac-friendly option, ensuring everyone can enjoy this tropical dessert.
• Reduce sugar content by using unsweetened coconut milk and low-fat condensed milk for a lighter, healthier alternative.
• Toast coconut flakes beforehand to enhance nutty flavor and create delightful crunchy texture on cake’s surface.
• Cool cake completely before adding whipped cream to prevent melting and maintain perfect frosting consistency.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 450
• Sugar: 32 g
• Sodium: 180 mg
• Fat: 28 g
• Saturated Fat: 18 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 80 mg