Every time I make this Pineapple Coconut Dream Cake Recipe, I feel like I’ve been transported straight to a tropical island vacation.

It is incredibly moist, bursting with sweet pineapple flavor, and the toasted coconut adds the perfect amount of crunch.

I love how the pineapple syrup soaks into the warm cake, making every single bite melt in your mouth. Honestly, it’s become my go-to dessert for summer potlucks because the pan is always licked clean.

You are going to be amazed at how a simple box mix can turn into something this decadent and dreamy.

Ingredients

Here is everything you need to make this tropical delight in your own kitchen.

Cooking spray: You need this to coat the pan so your cake doesn’t stick to the bottom or sides.
Crushed pineapple with juice: 3 (20-ounce) cans. You will use the fruit and the juice separately in different parts of the recipe, so don’t drain it down the sink!
Yellow cake mix: 1 (13.25 ounce) package. This serves as the sturdy, buttery base that holds all the moisture from the soak.
Unsalted butter: ½ cup, melted. Using melted butter instead of oil in the cake mix makes it richer and more flavorful.
Eggs: 3 large. These add structure and stability to the cake so it doesn’t fall apart when you soak it.
Shredded sweetened coconut: 1 ¼ cups, divided. Toasting this brings out a nutty flavor that contrasts beautifully with the sweet pineapple.
White sugar: 1 tablespoon. This gets mixed with pineapple juice to create a simple syrup soak for the cake.
Vanilla instant pudding mix: 1 (3.4 ounce) package. Make sure it is instant, not cook-and-serve, as it thickens quickly with the juice.
Frozen whipped topping: 1 (8 ounce) container, thawed. Cool Whip works best here for a stable, fluffy topping that holds up in the fridge.

Note: This recipe yields approximately 12 servings.

Variations

This cake is wonderful as is, but it is also very easy to tweak to fit your dietary needs or flavor preferences.

Dairy-Free Option: Swap the melted butter for melted coconut oil or a neutral vegetable oil. Ensure your yellow cake mix and whipped topping are dairy-free brands, and use a dairy-free pudding mix made with a plant-based milk alternative if needed.
Lower Sugar: Use a sugar-free yellow cake mix and sugar-free vanilla pudding. You can also omit the extra tablespoon of sugar in the soak and use a “lite” or sugar-free whipped topping.
Nutty Crunch: Add ½ cup of chopped macadamia nuts or pecans to the cake batter or sprinkle them on top with the toasted coconut for extra texture.
Rum Infusion: For an adult version, add a splash of coconut rum or dark rum to the pineapple soak liquid before pouring it over the cake.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 30 minutes (includes cooling and chilling)

Equipment You Need

9×13 inch baking pan: This is the standard size for this sheet cake and ensures even baking.
Mixing bowls: You will need a large one for the batter and a medium one for the pudding mixture.
Whisk: Essential for getting the lumps out of the pudding and cake batter.
Spatula: Used for folding in the coconut and spreading the layers evenly.
Fork or wooden skewer: You need this to poke holes in the warm cake so the syrup can soak in.

How to Make Pineapple Coconut Dream Cake Recipe?

This recipe comes together in layers, starting with a simple cake base that gets elevated with a sweet soak and creamy toppings. It requires a bit of cooling time, but the actual hands-on work is quite minimal. Follow these steps to build your dream cake.

Prepare the Batter

Start by preheating your oven to 325 degrees F (165 degrees C) and spraying your 9×13 pan with cooking spray. Drain your pineapple well, but remember to save all that delicious juice because you will need it later. In a large bowl, whisk together the cake mix, melted butter, eggs, and 1 cup of the reserved pineapple juice until just combined, then gently fold in ¾ cup of the toasted coconut.

Bake and Cool

Pour the batter into your prepared pan and spread it out so it sits in an even layer. Bake it in the preheated oven for about 20 minutes, or until a wooden toothpick inserted into the center comes out clean without any wet batter. Place the pan on a wire rack and let it cool down slightly for about 30 minutes; it needs to be warm to absorb the syrup but not piping hot.

Create the Soak and Pudding Layer

While the cake cools, mix the tablespoon of sugar with ⅓ cup of pineapple juice and microwave it for 60 seconds to dissolve the sugar. In a separate bowl, whisk the instant pudding mix with ¼ cup of pineapple juice until smooth, then stir in 3 cups of the drained crushed pineapple. This creates a thick, fruity layer that sits right on top of the cake.

Assemble and Chill

Use a fork to poke holes all over the surface of the warm cake, then drizzle the sugar-juice syrup evenly over the top so it seeps into the holes. Spread the pineapple pudding mixture over the cake, followed by the thawed whipped topping. Sprinkle the remaining coconut and crushed pineapple on top, then chill the cake in the fridge for at least 30 minutes before slicing.

Additional Tips for Making this Recipe Better

I have made this cake a dozen times, and here are the little secrets I’ve learned to make it absolutely perfect.

I always take the time to toast the coconut in a dry skillet over medium heat before adding it. It only takes a few minutes, but the golden color and nutty aroma make a huge difference compared to raw coconut.
When I poke the holes in the cake, I make sure to go all the way to the edges. The corners can sometimes be a bit dry, so ensuring the syrup gets there makes every single piece equally moist and delicious.
I prefer to let the cake chill for at least 4 hours or even overnight if I have the time. This allows the flavors to meld together completely and makes the pudding layer set up firmly, which makes slicing neat squares much easier.

How to Serve Pineapple Coconut Dream Cake Recipe?

This cake is a showstopper on its own, but a few presentation tricks can make it look even more appetizing. Serve chilled squares on dessert plates with a fresh maraschino cherry on top for a pop of color. You can also garnish with a fresh pineapple wedge or a sprig of fresh mint to add a touch of green. If you want to get fancy, drizzle a little bit of caramel sauce over the plate before setting the cake down—it pairs surprisingly well with the coconut!

Nutritional Information

Here is a quick overview of the nutrition facts per serving to help you plan your dietary needs.

Calories: 450 kcal
Fat: 19g
Carbohydrates: 65g
Protein: 4g

Make Ahead and Storage

This is actually one of the best cakes to make ahead of time because it tastes better the longer it sits.

To Store: Cover the cake pan tightly with plastic wrap or a lid and keep it in the refrigerator. It will stay fresh and moist for up to 3 to 4 days.

To Freeze: You can freeze the fully assembled cake. Wrap individual slices or the whole pan tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator overnight before serving.

To Reheat: This cake is intended to be served cold from the fridge. Do not reheat it, as the whipped topping and pudding layer will melt and become soupy.

Why You’ll Love This Recipe?

There are so many reasons why this cake will become a permanent fixture in your recipe box.

Super Moist Texture: The combination of the pineapple juice soak and the pudding layer ensures this cake is never dry; it stays incredibly tender for days.
Tropical Flavor Explosion: It packs a triple punch of pineapple flavor through the juice in the batter, the soak, and the crushed fruit topping, satisfying any fruit lover.
Ideally Convenient: Using a boxed cake mix and instant pudding as a base saves you time and effort without sacrificing any of the homemade taste.
Crowd-Pleasing Dessert: It’s light enough for a summer barbecue but rich enough to feel like a special treat, making it a hit with both kids and adults.