Pineapple Coconut Cake Recipe – A Slice of Tropical Paradise

There’s something incredibly cozy about a warm kitchen filled with the sweet scent of baking cakes. It transports me back to summer afternoons spent with my grandma, her laughter ringing through the air as she whipped up one of her delightful creations. One cake that always reminds me of those sunny days is Pineapple Coconut Cake. This cake isn’t just dessert; it’s a bright, tropical escape that turns any gathering into a warm celebration. With each slice, you get that delightful combination of pineapple and coconut, creating a flavor explosion that feels like a hug in cake form.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 1 box yellow cake mix (15-18 oz)
  Look for one that doesn’t require too many additional ingredients — simplicity is key!
• Eggs, oil, and water as called for on the package
• 1 can (20 oz) crushed pineapple with juice
• 1/2 cup sweetened shredded coconut (for filling)
  This adds such a lovely chewy texture!
• 1 packet (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 1 container (8 oz) whipped topping, thawed
• 1/2 cup shredded coconut (for topping)

How to Make It

1. Preheat the oven to the temperature indicated on your cake mix box. Grab a 9×13-inch pan and prepare it as directed. Bake your yellow cake until it’s golden and springs back lightly when touched. Make sure to let it cool completely — patience is key here!

2. In a bowl, combine the entire can of crushed pineapple (juice included!) with 1/2 cup of shredded coconut. Stir well to blend, and let that tropical goodness sit for a moment while you prepare the pudding.

3. Using the back of a wooden spoon or a fork, gently poke small holes all over your cooled cake. This is where the pineapple-coconut mixture will soak in, adding moisture and incredible flavor.

4. Pour the pineapple-coconut mixture evenly over the poked cake. Give it about 10-15 minutes to absorb every drop of that luscious juice.

5. In a medium bowl, whisk together the vanilla instant pudding mix and cold milk. Whisk for about 2 minutes until it thickens; then let it stand for 5 minutes to set. The texture should be creamy and smooth.

6. Spread the pudding mixture evenly over the pineapple-soaked cake, creating a lovely layer.

7. Next, spread a smooth layer of whipped topping over the pudding. Now, sprinkle the remaining 1/2 cup shredded coconut evenly on top. This will add a delightful crunch!

8. Cover the cake and pop it in the fridge for at least 4 hours, or preferably, overnight. This chilling time allows all those flavors to meld together beautifully.

Kitchen Tips

• One-time-saving trick: Use a boxed cake mix to save time, but don’t skimp on the good stuff like crushed pineapple and coconut — they’re the stars of this recipe!

• Fix for a common mistake: If your pudding mix doesn’t thicken up well, just whisk it a bit longer. It should turn creamy, not runny.

• A creative twist: For added depth, try mixing in some crushed macadamia nuts or a splash of coconut extract into the whipped topping for an extra island vibe.

Serving Ideas

This Pineapple Coconut Cake is perfect for so many occasions! Picture it at your next family dinner, delighting everyone on a cozy Sunday brunch, or being the star of your holiday table. Serve it chilled, perhaps with a slice of grilled pineapple on the side, or even a scoop of vanilla ice cream. Just imagine that creamy indulgence against the tropical flavors — pure bliss!

Storing & Leftovers

• Fridge storage: Keep your cake covered in the fridge; it stays fresh for up to 3 days. The flavors only get better!

• Freezer option: To freeze, slice the cake and individually wrap pieces in plastic wrap, then store in an airtight container. It can last a couple of months!

• Fun leftover idea: Crumble pieces of cake into a parfait with layers of yogurt and fresh fruit for a deliciously different dessert!

FAQs

Q: Can I make this ahead of time?
A: Definitely! In fact, many say it tastes even better the next day as the flavors meld beautifully.

Q: Can I swap any ingredients?
A: Of course! This recipe is very forgiving—feel free to use what you have on hand.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still chilled and aromatic. Your friends and family are going to love it!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges, and sniff that sweet, inviting aroma — those are your signs!

Final Thoughts

Pineapple Coconut Cake is not just a dessert; it’s a way to bring sunshine and joy into your home. It holds memories, laughter, and sweet moments shared with those we love. I encourage you to whip up this delightful cake and make it your own, adding your personal touches along the way. You won’t just create a dish; you’ll create memories that linger long after the last slice is gone. So roll up those sleeves and dive into making this beautiful Pineapple Coconut Cake! It’s a taste of happiness waiting to happen.

Pineapple Coconut Cake

This delightful Pineapple Coconut Cake combines the tropical flavors of pineapple and coconut, creating a comforting dessert that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: American, Tropical

Calories: 320

Ingredients Method Notes

Ingredients

  

Cake Base

• 1 box yellow cake mix (15-18 oz) Look for one that doesn’t require too many additional ingredients.
• 3 large eggs As called for on the package.
• 1/2 cup oil As called for on the package.
• 1 cup water As called for on the package.

Filling

• 1 can crushed pineapple with juice (20 oz) Make sure to include the juice.
• 1/2 cup sweetened shredded coconut For filling.

Pudding Layer

• 1 packet instant vanilla pudding mix (3.4 oz) This adds a creamy layer.
• 1 cup cold milk For pudding mix preparation.

Topping

• 1 container whipped topping (8 oz) Thawed.
• 1/2 cup shredded coconut For topping.

Method

 

Preparation

1. Preheat the oven to the temperature indicated on your cake mix box.
2. Prepare a 9x13-inch pan as directed and bake the yellow cake until golden and springs back lightly when touched.
3. Let the cake cool completely.

Filling

1. In a bowl, combine the entire can of crushed pineapple (juice included!) with 1/2 cup of shredded coconut and stir well.
2. Let the mixture sit while you prepare the pudding.

Assembly

1. Using the back of a wooden spoon or a fork, poke small holes all over the cooled cake.
2. Pour the pineapple-coconut mixture evenly over the poked cake and let it absorb for 10-15 minutes.
3. Whisk together the vanilla instant pudding mix and cold milk for about 2 minutes until thickened, then allow it to stand for 5 minutes to set.
4. Spread the pudding mixture evenly over the pineapple-soaked cake.
5. Spread a layer of whipped topping over the pudding and top with the remaining 1/2 cup shredded coconut.

Chilling

1. Cover the cake and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.

Notes

For a creative twist, mix in some crushed macadamia nuts or a splash of coconut extract into the whipped topping for extra flavor. Keep your cake covered in the fridge for up to 3 days.