Pineapple Coconut Dream Cake (So Good, It Might Just Break Up a Diet)

Okay, first off—if you’ve never tried a Pineapple Coconut Dream Cake, I’m just gonna say it: you’re missing out on one of life’s actual joys. Like, forget the gym, cancel your salad plans, and make room for this fluffy, fruity, creamy slice of sunshine.

This cake is what happens when your sweet tooth takes a vacation to the tropics and decides never to come back. We’re talking layers of soft pineapple cake, creamy coconut filling, whipped topping, and toasted coconut on top. It’s cold. It’s sweet. It’s a mood. Honestly, I brought this to a cookout once and had grown men asking for the recipe like it was a state secret.

So, let me tell you exactly how to make it, and trust me—this isn’t one of those “takes all day and 4 mixing bowls” kind of cakes. It’s laid-back, just like summer should be.

Why This Cake Feels Like a Hug in Dessert Form

Alright, here’s why folks go wild for this cake:

It’s super moist (I know, I know—people have beef with that word, but deal with it, it’s true).
You serve it cold, so it’s refreshing and perfect for hot days.
It uses boxed cake mix as a base, and I’m not even sorry. It saves time, and we doctor it up so good, no one knows.
You can make it ahead of time (and actually should, more on that below).

Ingredients You’ll Need (Nothing Fancy, I Promise)

Here’s what goes into this dreamy cake:

1 box of yellow cake mix
3 eggs (room temp if you wanna be fancy)
1 cup crushed pineapple (with juice!)
1/2 cup vegetable oil
1/2 cup sour cream
1 small box instant vanilla pudding
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut (like Coco Lopez – you’ll find it in the cocktail aisle)
1 tub (8 oz) whipped topping (Cool Whip, baby!)
1 cup shredded sweetened coconut
Optional: maraschino cherries, more pineapple, toasted coconut for the top

Step-by-Step (Like Grandma’s Recipe, But Way Less Fussy)

Step 1: Bake the Cake
Preheat your oven to 350°F. Grease a 9×13-inch baking dish (or line it with parchment if you’re feelin’ professional).

In a large bowl, mix the cake mix, eggs, pineapple (juice included!), oil, sour cream, and pudding mix. Don’t overthink it—just mix till smooth. Pour that sunny batter into your pan and bake for 30-35 minutes, or until a toothpick comes out clean. Your kitchen will smell ridiculous right now. It’s fine.

Step 2: Poke and Soak
Right after the cake comes out of the oven, poke holes all over the top using the end of a wooden spoon (or a thick straw works too). Then, mix the cream of coconut and sweetened condensed milk together and pour that goodness all over the cake. Let it soak in while the cake cools. Don’t rush this—it’s part of the dream.

Step 3: Chill Out
Stick that baby in the fridge for at least 4 hours, but overnight is where the real magic happens. This is one of those “gets better the longer it sits” kinda deals. Perfect for make-ahead party prep.

Step 4: Topping Time
Once your cake is nice and chilled, spread the whipped topping over it. Then sprinkle the coconut on top. You can go extra and toast it for a little crunch and color. I like to throw on some cherries and extra pineapple chunks, too—makes it feel like a sundae and a cake had a lovechild.

Real Talk: Tips from My Kitchen

Don’t skip the chill time. I know it’s tempting to slice right in, but this cake needs time to soak up all that flavor.
Cream of coconut ≠ coconut milk. If you accidentally grab the wrong can, your cake’s gonna be a sad, soggy mess.
Toast your coconut in a dry skillet on medium heat if you want that pretty golden color. Just don’t walk away—it burns faster than you think. I’ve ruined more batches than I care to admit.
Want to make it extra extra? Swap vanilla pudding for coconut pudding. Oh yes. You’re welcome.

When to Serve It (Besides Always)

Honestly, this cake hits the spot year-round, but it really shines at:

Summer BBQs and cookouts
Pool parties (bonus if you serve it in Hawaiian shirts)
Easter or Mother’s Day brunch
Birthday parties when the birthday person is like, “I don’t want chocolate!” (I mean, who are they, but okay)

Basically, if there’s a warm breeze and people hanging out, this cake needs to be there.

What People Say After One Bite (No Joke)

“I hate coconut, but I love this.”

“Did you make this from scratch? Wait—are you a professional baker?”

“I was gonna start keto this week, but…”

Yep. True stories. One time I brought this cake to a family picnic, and my aunt told me it reminded her of something she used to eat in the ’80s at some beach café in Florida. Another time, my cousin tried to eat it straight out of the pan with a spoon. Like no shame at all. That’s the kind of effect this cake has.

Let’s Wrap This Up (And Maybe Wrap a Slice for Later)

If you’re looking for a no-stress, max-flavor dessert that tastes like a tropical vacation and makes you look like a total kitchen boss—this Pineapple Coconut Dream Cake is your ticket.

Make it once and it’ll become your thing. You know what I mean—like people will literally text you in May asking, “Hey, you bringing that pineapple cake again this year?” That kind of thing.

So go ahead, get the oven preheated, cue the Jimmy Buffett playlist, and pretend you’re baking on a beach somewhere. Because, honestly? This cake is sunshine in a 9×13.