Description
This Pineapple and Coconut Dream Cake is a tropical delight combining moist yellow cake with luscious pineapple syrup and a creamy coconut topping. Featuring a light, fluffy texture and topped with shredded coconut and optional toasted pecans, this poke cake is perfect for summer gatherings or any time you crave a sweet, tropical treat.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 can (10 ounces) crushed pineapple with juice, divided
Pineapple Syrup
- 1/2 can (10 ounces) crushed pineapple with juice
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 (8-ounce) tub whipped topping, thawed
Topping
- 1 cup shredded sweetened coconut
- 1/4 cup chopped toasted pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, eggs, and vegetable oil. Stir in half of the crushed pineapple with its juice to add moisture and flavor. Mix thoroughly until well combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30–35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when done.
- Prepare Pineapple Syrup: While the cake bakes, combine the remaining crushed pineapple with juice, granulated sugar, and vanilla extract in a saucepan. Simmer over medium heat for 5–7 minutes until the mixture thickens slightly to create a flavorful syrup.
- Poke and Soak: Once the cake is out of the oven, use a fork or skewer to poke holes all over the surface. Immediately pour the warm pineapple syrup evenly over the cake to soak it fully.
- Cool Cake: Allow the cake to cool completely, giving the syrup time to absorb fully into the cake layers.
- Make Frosting: In a separate bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Gently fold in the whipped topping until fully incorporated for a light, fluffy frosting.
- Frost and Decorate: Spread the cream cheese and whipped topping mixture evenly over the cooled cake. Sprinkle the shredded sweetened coconut on top and add toasted pecans if using for extra texture and flavor.
- Chill: Refrigerate the cake for at least 2 hours to set the frosting and enhance the flavors before serving.
Notes
- This cake tastes even better the next day as the flavors meld beautifully.
- For extra coconut flavor and crunch, toast the shredded coconut before sprinkling on top.
- You can substitute the yellow cake mix with white or pineapple cake mix for a delicious variation.
- To make it nut-free, simply omit the toasted pecans.
