Pineapple Coconut Dream Cake
Moist, tropical, and irresistibly creamy
Pineapple Coconut Dream Cake is a soft, ultra-moist sheet cake soaked with pineapple and topped with a fluffy coconut cream frosting. Sweet, tangy, and rich without being heavy, this cake tastes like a tropical getaway in every bite. It’s an easy, crowd-pleasing dessert that’s perfect for potlucks, holidays, birthdays, or anytime you’re craving something sunny and comforting.
What makes this cake special is its texture: the warm cake absorbs the pineapple juices, creating a melt-in-your-mouth crumb, while the creamy coconut topping adds just the right amount of richness.
Ingredients (Serves 12–15)
Cake
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2 cups (250 g) all-purpose flour
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1½ cups (300 g) granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 large eggs
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1 cup (240 ml) crushed pineapple with juice
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½ cup (120 ml) vegetable oil
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½ cup (120 ml) milk
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1 tsp vanilla extract
Coconut Cream Topping
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225 g (8 oz) cream cheese, softened
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½ cup (120 ml) heavy cream
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½ cup (60 g) powdered sugar
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1 tsp vanilla extract
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1 cup sweetened shredded coconut
Optional Garnish
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Toasted coconut flakes
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Maraschino cherries
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Pineapple chunks
Instructions
Step 1: Preheat & Prepare
Preheat oven to 175°C (350°F). Grease and line a 9×13-inch (23×33 cm) baking dish.
Step 2: Make the Cake Batter
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk eggs, crushed pineapple with juice, oil, milk, and vanilla until smooth.
Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
Step 3: Bake
Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool & Absorb
Allow the cake to cool completely in the pan. As it cools, the pineapple keeps the crumb incredibly moist.
Step 5: Make the Coconut Cream Topping
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
In a separate bowl, whip the cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture. Fold in shredded coconut.
Step 6: Frost & Chill
Spread the coconut cream evenly over the cooled cake. Refrigerate for at least 1 hour before slicing for best texture and flavor.
Texture & Flavor Notes
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Ultra-moist crumb from pineapple juice
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Light, creamy topping with coconut sweetness
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Perfect balance of tangy, sweet, and rich
This cake is soft enough to melt in your mouth, yet sturdy enough to slice cleanly.
Tips for the Best Dream Cake
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Use pineapple with juice, not drained
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Don’t overbake—moisture is key
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Chill before serving for clean slices
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Toast coconut for added depth of flavor
Variations
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Pineapple Coconut Poke Cake: poke holes and add coconut milk
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Rum twist: add 1–2 tbsp rum to the batter
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Lighter topping: replace cream cheese with whipped topping
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Cupcake version: bake 18–20 minutes
Serving Suggestions
Serve chilled or slightly cool with:
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Fresh tropical fruit
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Iced coffee or tea
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A scoop of vanilla ice cream
Storage
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Refrigerate covered for up to 4 days
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Not ideal for freezing due to cream topping
Why You’ll Love This Cake
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Easy, no-fuss ingredients
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Incredibly moist and creamy
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Tropical flavors everyone loves
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Perfect make-ahead dessert
Final Thoughts
Pineapple Coconut Dream Cake is the kind of dessert that disappears fast. Moist, creamy, and bursting with tropical flavor, it’s simple enough for everyday baking yet special enough for celebrations. One bite, and it truly feels like a dream.