Pineapple Coconut Dream Cake
A light, fluffy yellow cake soaked with crushed pineapple and sweetened condensed milk, topped with whipped topping and toasted coconut for the ultimate tropical dessert.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tub (8 oz) whipped topping, thawed
- 1 cup toasted coconut flakes
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, eggs, oil, water, and vanilla extract until smooth.
- Pour batter into prepared dish and bake for 25–30 minutes, until a toothpick comes out clean.
- While still warm, poke holes all over the cake using a fork or skewer.
- Pour undrained crushed pineapple and sweetened condensed milk evenly over the cake, allowing it to soak in.
- Let the cake cool completely.
- Spread whipped topping evenly over the cooled cake and sprinkle with toasted coconut.
- Chill for at least 4 hours or overnight before serving.
Notes
- Use pineapple packed in juice for a lighter, fresher taste.
- Toast coconut until golden for a nutty flavor boost.
- Chill cake well before slicing for best texture and flavor.
Find it online: https://dishmio.com/pineapple-coconut-dream-cake/