Name: Tropical Dream Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box (15.25 oz) yellow cake mix.; 1 cup crushed pineapple, drained.; 1 cup shredded coconut.; ½ cup vegetable oil.; 3 large eggs.; 1 cup milk.; 1 cup powdered sugar.; 2 tablespoons pineapple juice.; 2 tablespoons unsalted butter, softened.; 1 teaspoon vanilla extract.

Pineapple Coconut Dream Cake is the perfect dessert to transport you to a tropical paradise. This cake combines the sweet and tangy flavors of pineapple with the richness of shredded coconut, all enveloped in a moist yellow cake base. The icing, made with pineapple juice, powdered sugar, and a hint of vanilla, adds the perfect finishing touch, making each bite a delightful experience. Whether you're making it for a special occasion or just because, this cake is sure to be a hit. Serve it chilled or at room temperature, and let the flavors of the tropics take you away!

Pineapple Coconut Dream Cake is a tropical dessert that brings the flavors of paradise to your table. With a soft and moist cake base infused with pineapple and coconut, this dessert is perfect for anyone looking to enjoy a sweet escape.

INGREDIENTS

Yellow cake mix: 1 box (15.25 oz), used as the base of the cake for a quick and easy preparation.
Crushed pineapple: 1 cup, drained, adding a sweet and tangy flavor to the cake.
Shredded coconut: 1 cup, for a rich tropical taste.
Vegetable oil: ½ cup, providing moisture and richness to the cake.
Eggs: 3 large, helping to bind the ingredients together.
Milk: 1 cup, for a tender crumb.
Powdered sugar: 1 cup, used in the icing for a sweet finish.
Pineapple juice: 2 tablespoons, for a hint of pineapple in the icing.
Unsalted butter: 2 tablespoons, softened, for a creamy icing texture.
Vanilla extract: 1 teaspoon, enhancing the flavor of the icing.

INSTRUCTIONS

Step 1:: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Step 2:: In a large bowl, mix the yellow cake mix with oil, eggs, and milk until smooth. Fold in crushed pineapple and shredded coconut.
Step 3:: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Step 4:: In a medium bowl, beat together powdered sugar, pineapple juice, softened butter, and vanilla extract until smooth.
Step 5:: Spread the pineapple coconut icing evenly over the cooled cake.
Step 6:: Cut into squares and enjoy your tropical treat!

Serving and Storage Tips

Serve the cake chilled or at room temperature for the best flavor.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Helpful Notes

You can add a few tablespoons of toasted coconut on top of the icing for extra texture and flavor.
For a more intense pineapple flavor, substitute some of the milk in the batter with additional pineapple juice.

Tips from Well-Known Chefs

Chef Ina Garten suggests using fresh pineapple if available for an even more vibrant taste.
Chef Nigella Lawson recommends serving this cake with a dollop of whipped cream for added indulgence.