“My mother-in-law hardly eats anything these days, but she loved this!”

Pineapple Coconut Dream Cake

This delightful cake brings a taste of the tropics straight to your table. Moist and tender, bursting with pineapple and coconut flavors, it’s topped with a creamy frosting and finished with toasted coconut for a truly irresistible treat. Plus, it’s surprisingly simple to whip up!

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Ingredients:

For the Cake:

• 1 (15.25 oz) box yellow or white cake mix
• 1 (3.4 oz) small box instant vanilla pudding mix
• 1 cup water
• ½ cup vegetable oil or melted butter
• 4 large eggs
• 1 (8 oz) can crushed pineapple, undrained
• 1 tsp coconut extract (optional but recommended)

For the Frosting:

• 1 cup unsalted butter, softened
• 16 oz powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream or milk
• 1 tsp coconut extract (optional)

For the Topping:

• 1 cup shredded coconut, toasted lightly
• Extra crushed pineapple (optional, for garnish)

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Instructions:

1. Prepare Oven and Pan:
   Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan, or line with parchment paper for easy removal. Toast shredded coconut in a dry skillet over medium heat, stirring constantly, until golden (about 3-5 minutes). Set aside to cool.
2. Mix the Batter:
   In a large bowl, combine cake mix, pudding mix, water, oil or butter, eggs, undrained crushed pineapple, and coconut extract. Use a hand mixer or whisk to blend everything for 2–3 minutes until smooth and well mixed. Note the batter will be thicker than usual due to the pineapple.
3. Bake:
   Pour batter evenly into prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely on a wire rack before frosting to prevent melting.
4. Make the Frosting:
   Beat softened butter in a large bowl with an electric mixer until creamy (1-2 minutes). Gradually add powdered sugar, one cup at a time, mixing on low to prevent dust clouds. Increase speed once incorporated. Add vanilla extract, coconut extract, and heavy cream or milk. Beat on high for 2–3 minutes until fluffy and smooth. Add more cream if needed to get the right texture.
5. Assemble and Decorate:
   Spread frosting evenly over the cooled cake. Sprinkle the toasted coconut generously on top, pressing gently so it sticks. For extra flair, garnish with caramel drizzle or extra pineapple if desired.
6. Serve:
   Cut into squares and serve chilled or at room temperature. Enjoy the tropical flavors with every bite!

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Serving Ideas

• With Coffee or Tea: Pair slices with your favorite hot drink for a comforting treat.
• Add Fresh Fruit: Top with fresh pineapple chunks, berries, or a scoop of vanilla ice cream for added indulgence.
• Make Cupcakes: Use a muffin tin for individual servings and bake 18–22 minutes.

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Tips for Best Results

• Keep the Pineapple Juice: Don’t drain the crushed pineapple — the juice adds moisture and flavor.
• Toast the Coconut: Toasting boosts flavor and adds a crunchy, golden finish.
• Sweetness Control: Adjust powdered sugar in the frosting to suit your taste as you go.
• Freeze Ahead: Wrap unfrosted cake tightly and freeze up to one month. Thaw overnight in the fridge before frosting.