A Pineapple Coconut Dream Cake sounds like a delicious tropical treat! Here’s a simple recipe for you to try:
Ingredients:
For the Cake:
- 1 box of yellow cake mix (or 2 cups all-purpose flour, 1 tbsp baking powder, 1 cup sugar if you want to make it from scratch)
- 1/2 cup coconut milk (or regular milk)
- 1/4 cup vegetable oil
- 3 eggs
- 1 cup crushed pineapple (drained, but reserve the juice)
- 1/2 cup shredded coconut
For the Topping:
- 1 can (8 oz) crushed pineapple, drained (reserve juice)
- 1/2 cup sweetened shredded coconut
- 1 (8 oz) tub of whipped topping (like Cool Whip)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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Make the cake: In a large bowl, combine the cake mix, coconut milk, vegetable oil, eggs, and crushed pineapple (with juice). Mix well until smooth. Fold in the shredded coconut.
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Bake: Pour the cake batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Prepare the topping: While the cake is baking, combine the drained crushed pineapple, shredded coconut, whipped topping, powdered sugar, and vanilla extract in a mixing bowl. Stir to combine.
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Cool the cake: After baking, allow the cake to cool in the pan for about 10 minutes. Then, poke holes all over the top of the cake using a fork or skewer.
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Add topping: Spread the pineapple coconut topping mixture over the cooled cake, making sure it’s evenly distributed.
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Chill: Place the cake in the refrigerator for at least 2 hours (or overnight) to allow the flavors to meld together and the topping to set.
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Serve: Slice and enjoy your dreamy, tropical treat!
This cake is rich, moist, and perfect for any tropical-themed gathering or just when you’re craving something sweet and summery! Enjoy!