Pineapple Coconut Dream Cake

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Pineapple Coconut Dream Cake Recipe

Serves: 12-16
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Chill Time: 4 hours or overnight
Total Time: 5 hours (including chilling)

Ingredients

For the Cake:

  • 1 box yellow cake mix (prepared as per package instructions)
  • Ingredients for the cake mix (usually eggs, oil, and water)

For the Pineapple-Coconut Layer:

  • 1 can (20 oz) crushed pineapple, with juice (do not drain)
  • 1 cup sweetened shredded coconut (divided into ½ cup for the mixture and ½ cup for topping)

For the Creamy Layers:

  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 container (8 oz) whipped topping, thawed (e.g., Cool Whip)

Directions

1. Prepare and Bake the Cake:

  • Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
  • Prepare the yellow cake mix according to the package instructions. Pour the batter into the prepared pan and spread evenly.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the cake to cool completely in the pan.

2. Make the Pineapple-Coconut Mixture:

  • In a medium bowl, combine the crushed pineapple (with its juice) and ½ cup of the shredded coconut. Mix well and set aside.

3. Poke Holes and Soak the Cake:

  • Once the cake has cooled, use the back of a wooden spoon or a skewer to poke holes evenly across the surface of the cake. Make sure the holes are deep enough to reach the bottom but not too close together.
  • Pour the pineapple-coconut mixture evenly over the cake, making sure it soaks into the holes. Spread any remaining mixture evenly over the surface.

4. Prepare the Pudding Layer:

  • In another bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and slightly thickened, about 2-3 minutes.
  • Spread the pudding mixture evenly over the pineapple-coconut layer.

5. Add the Whipped Topping:

  • Gently spread the thawed whipped topping over the pudding layer, creating an even layer. Use a spatula for a smooth finish.

6. Sprinkle with Coconut:

  • Sprinkle the remaining ½ cup of shredded coconut evenly over the whipped topping for a decorative and flavorful touch.

7. Chill the Cake:

  • Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld and the cake to become moist and flavorful.

8. Serve:

  • Slice the cake into squares and serve cold. It pairs beautifully with a hot cup of coffee or tea.

Tips for Success

  1. Drain Optional for Less Sweetness: If you prefer a less sweet cake, you can lightly drain some juice from the crushed pineapple before mixing it with the coconut.
  2. Toasting the Coconut: For added flavor and texture, toast the shredded coconut lightly in a dry skillet or oven before sprinkling it on top.
  3. Make Ahead: This cake tastes even better the next day as the flavors meld. Plan ahead to maximize the flavor and texture.

Variations

  1. Piña Colada Twist: Add a splash of coconut extract or rum to the pineapple-coconut mixture for a piña colada-inspired flavor.
  2. Layered Presentation: Use two round cake pans and layer the cake with the pineapple mixture, pudding, and whipped topping between the layers.
  3. Add Nuts: Sprinkle chopped pecans or macadamia nuts on top for a crunchy finish.
  4. Chocolate Drizzle: Drizzle melted white chocolate over the whipped topping for a touch of decadence.

Storage and Leftovers

  • Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
  • Freeze: You can freeze slices of the cake for up to 1 month. Thaw in the refrigerator overnight before serving.

This Pineapple Coconut Dream Cake is as delightful to make as it is to eat, bringing a taste of the tropics to your table. Let me know if you’d like more variations or presentation ideas!

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