Pineapple Coconut Dream Cake
A moist and fluffy tropical dessert made with yellow cake mix, fresh pineapple chunks, shredded coconut, and a rich coconut pineapple frosting.
Ingredients
- 1 box yellow cake mix 15.25 oz
- 1 cup crushed pineapple drained
- 1 cup shredded coconut
- ½ cup vegetable oil
- 3 large eggs
- 1 cup milk
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13-inch pan.
- In a bowl, combine cake mix, oil, eggs, and milk.
- Fold in the drained pineapple and shredded coconut.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool completely.
- For the icing, beat powdered sugar, pineapple juice, butter, and vanilla until smooth.
- Spread icing over the cooled cake and cut into squares.
Notes
- For best results, serve chilled or at room temperature.
- This cake gets better after a day or two as the flavors blend together.
- If desired, toast some coconut for the top to add great crunch.
- Use pineapple juice instead of milk in the batter for an extra tropical kick.
- You can freeze the cake layers unfrosted for up to a month, thaw and add fresh icing when ready to serve.