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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Transfer the batter into the prepared pan, spreading evenly and ensuring an uniform surface for consistent baking.
- 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.
- 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.
- Whisk together sweetened condensed milk and coconut milk in a separate bowl, creating a rich, creamy liquid infusion.
- Gently pour the milk mixture over the warm cake, allowing it to seep into the holes and permeate the entire dessert, ensuring complete absorption.
- Generously sprinkle shredded coconut across the surface, creating an even layer of tropical texture.
- Allow the cake to cool completely at room temperature, enabling the flavors to meld and settle.
- 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.
- Spread the whipped cream evenly across the cooled cake, creating a smooth, elegant covering.
- Enhance the presentation by sprinkling toasted coconut flakes and optionally garnishing with fresh pineapple slices.
- Refrigerate the cake for a minimum of one hour to intensify flavors and achieve optimal serving temperature.
- 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