Pineapple Coconut Dream Cake

Here’s a sweet, simple Pineapple Coconut Dream Cake 🍍🥥
Soft, moist, and perfect for a family dessert.

Pineapple Coconut Dream Cake

Ingredients

Cake

• 1 box yellow or white cake mix

• Eggs, oil, and water (as listed on the box)

• 1 cup crushed pineapple (do not drain)

Topping

• 1 can (14 oz / 400 ml) sweetened condensed milk

• 1 cup coconut milk (or regular milk)

• 1 cup shredded coconut (sweetened or unsweetened)

Frosting

• 1 tub whipped topping (like Cool Whip), thawed

• ½ cup shredded coconut (for garnish)

• Optional: pineapple chunks or cherries for decoration

Instructions

1. Bake the cake

   • Preheat oven as directed on the cake mix.

   • Prepare batter using box directions, then stir in crushed pineapple.

   • Bake in a greased 9×13-inch pan.

   • Let cool for about 10 minutes.

2. Poke & soak

   • Use a fork or skewer to poke holes all over the cake.

   • Mix condensed milk and coconut milk.

   • Slowly pour mixture over the cake so it soaks in.

3. Add coconut

   • Sprinkle 1 cup shredded coconut evenly on top.

   • Let cake cool completely, then refrigerate at least 2 hours.

4. Frost

   • Spread whipped topping evenly over the cake.

   • Sprinkle with extra coconut and optional fruit.

Serve

• Cold from the fridge for the best “dreamy” texture ✨

• Keeps well for 3–4 days refrigerated

If you want, I can:

• Make it no-bake

• Turn it into cupcakes

• Adjust it to be less sweet

Just let me know