Pineapple Coconut Dream Cake

Here’s a tropical, light, and creamy dessert recipe for Pineapple Coconut Dream Cake 🌴🍍🥥 — a moist cake layered with pineapple filling and creamy coconut topping.

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🍰 Pineapple Coconut Dream Cake

Ingredients

For the Cake:

• 1 box yellow cake mix (or white cake mix)

• Ingredients listed on the box (usually eggs, oil, and water)

For the Pineapple Layer:

• 1 can (20 oz) crushed pineapple, undrained

• 1 cup granulated sugar

For the Creamy Topping:

• 1 (8 oz) package cream cheese, softened

• 1 (8 oz) tub Cool Whip (or 2 cups whipped cream)

• 1 cup powdered sugar

• 1 cup shredded sweetened coconut (toasted for extra flavor)

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Instructions

1. Bake the Cake:

   • Prepare cake batter according to box directions.

   • Bake in a 9×13-inch pan. Let cool completely.

2. Make the Pineapple Layer:

   • In a saucepan, combine crushed pineapple (with juice) and sugar.

   • Cook over medium heat until thickened (5–7 minutes).

   • Spread evenly over cooled cake. Let cool.

3. Prepare Creamy Topping:

   • Beat cream cheese with powdered sugar until smooth.

   • Fold in Cool Whip until fluffy.

   • Spread over pineapple layer.

4. Finish with Coconut:

   • Sprinkle shredded coconut evenly on top (toast it first if you like a golden crunch).

5. Chill & Serve:

   • Refrigerate at least 4 hours (overnight is best).

   • Slice and serve cold.

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✨ Variations:

• Add chopped pecans or walnuts to the topping for crunch.

• Use coconut cream in the topping for extra tropical flavor.

• Make it into a layer cake with pineapple between two round cake layers and coconut cream frosting on the outside.

Would you like me to also write up a no-bake refrigerator version of this cake (closer to an icebox dessert with layers of cookies, pineapple, and coconut cream)?