Pineapple Coconut Dream Cake
Ingredients:
For the Cake:
- 1 box yellow or white cake mix (plus ingredients listed on the box)
- 1 can (20 oz) crushed pineapple (undrained)
- 1 teaspoon vanilla extract
For the Coconut Cream Layer:
- 1 can (14 oz) sweetened condensed milk
- 1 can (14 oz) coconut milk
- 1 ½ cups shredded sweetened coconut
For the Whipped Topping:
- 1 container (8 oz) whipped topping (or homemade whipped cream)
- 1 cup shredded sweetened coconut (toasted, for garnish)
- ½ cup crushed pineapple (optional, for garnish)
Instructions:
Prepare the Cake:- Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan.
- Prepare the cake mix according to the box instructions. Stir in the vanilla extract and the can of crushed pineapple (with its juice). Mix until well-combined.
- Pour the batter into the greased pan and bake according to the package directions (about 25-30 minutes) or until a toothpick inserted in the center comes out clean.
- Once the cake is done, let it cool slightly.
Make the Coconut Cream:
- In a small bowl, mix the sweetened condensed milk and coconut milk together until smooth.
- Using a fork or toothpick, poke holes all over the top of the warm cake. Pour the coconut cream mixture evenly over the cake, letting it soak in. Sprinkle the shredded coconut on top.
Chill the Cake:
- Allow the cake to cool completely, then refrigerate for at least 2 hours (or overnight) to let the flavors meld.
Top the Cake:
- Once the cake has chilled, spread the whipped topping evenly over the top.
- Garnish with toasted shredded coconut and additional crushed pineapple, if desired.
Serve:
- Slice and serve your dreamy Pineapple Coconut Cake cold. The creamy coconut, tangy pineapple, and toasted coconut make this dessert a tropical delight!
Enjoy your refreshing and flavorful Pineapple Coconut Dream Cake!