Pineapple Coconut Dream Cake 🍍🍰
Ingredients:
For the cake:
1 box (15.25 oz) yellow cake mix
1/2 cup vegetable oil
3 large eggs
1/2 cup canned coconut milk (or regular milk)
1/2 cup pineapple juice (reserved from the can of crushed pineapple)
For the pineapple-coconut filling:
1 can (20 oz) crushed pineapple (with juice reserved)
1/3 cup granulated sugar
1/2 cup shredded sweetened coconut
For the whipped cream topping:
1 1/2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
1/2 teaspoon coconut extract
For garnish:
1/2 cup toasted shredded coconut
Pineapple slices or chunks (optional)
Directions:
Make the cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, combine the cake mix, vegetable oil, eggs, coconut milk, and pineapple juice. Beat with an electric mixer on medium speed for 2-3 minutes, until smooth.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the pineapple-coconut filling:
In a medium saucepan over medium heat, combine the crushed pineapple (with juice), sugar, and shredded coconut. Cook, stirring occasionally, until the mixture thickens (about 8-10 minutes). Let cool completely before using.
Make the whipped cream topping:
In a large bowl, beat the chilled heavy whipping cream, powdered sugar, and coconut extract until stiff peaks form. Keep refrigerated until ready to use.
Assemble the cake:
Place one cake layer on a serving plate and spread a generous layer of the pineapple-coconut filling on top. Place the second cake layer on top and spread the whipped cream topping over the entire cake.
Sprinkle the toasted shredded coconut evenly over the top and sides of the cake. Garnish with pineapple slices or chunks, if desired.
Chill and serve:
Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Prep Time: 30 minutes | Cooking Time: 30 minutes | Chill Time: 1 hour | Total Time: 2 hours
Kcal: 320 kcal per slice | Servings: 12 slices
Tips:
Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden.
Use fresh whipped cream instead of store-bought for a lighter and fluffier topping.
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