Description
Tropical Hawaiian pineapple coconut dream cake blends island flavors in a delightful dessert. Layers of moist coconut cake, tangy pineapple filling, and creamy frosting create a paradise on your plate.
Ingredients
Scale
- 1 can (20 oz / 567 g) crushed pineapple, undrained
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (240 ml / 8 fl oz) coconut milk
- 1 box yellow cake mix
- Eggs (as per box instructions)
- Oil (as per box instructions)
- Water (as per box instructions)
- 2 cups (480 ml / 16 fl oz) heavy whipping cream
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (80 g) shredded sweetened coconut
- ½ cup (40 g) toasted coconut flakes
- Pineapple slices or chunks (optional)
Instructions
- Preparation: Preheat oven to 350F (175C) and grease a 9×13-inch baking pan with flour, ensuring complete surface coverage.
- Batter Creation: Blend yellow cake mix with undrained crushed pineapple, mixing until smooth and consistent, then pour into prepared pan and distribute evenly.
- Initial Baking: Bake for 25-30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Flavor Infusion: While cake is warm, puncture surface with a fork, then whisk sweetened condensed milk and coconut milk together and pour over cake, allowing complete absorption.
- Coconut Layer: Sprinkle shredded coconut across the surface, creating an even tropical coating.
- Cooling Process: Let cake cool completely at room temperature to allow flavors to meld and settle.
- Cream Topping: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, then spread evenly across cooled cake.
- Final Touches: Garnish with toasted coconut flakes and optional fresh pineapple slices.
- Serving Preparation: Refrigerate for at least one hour to enhance flavors and achieve optimal serving temperature, then slice and enjoy the tropical dessert.
Notes
- Pineapple Substitution Strategy: Use fresh or canned crushed pineapple with no added sugar for optimal moisture and natural sweetness, ensuring the cake remains moist without excessive sweetness.
- Milk Absorption Technique: Pierce cake holes carefully and evenly to guarantee uniform milk distribution, preventing dry spots and creating consistent, luscious texture throughout the dessert.
- Coconut Enhancement Tip: Toast coconut flakes beforehand in a dry skillet to develop deeper, nuttier flavor and add sophisticated golden-brown color to the cake’s appearance.
- Chilling Precision: Refrigerate cake for at least 2-3 hours before serving to allow complete flavor melding and achieve ideal creamy consistency, making the dessert more refreshing and structured.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 11
- Calories: 430
- Sugar: 34 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg