Description

Indulge in the tropical flavors of this Pineapple and Coconut Dream Cake. A moist yellow cake infused with pineapple and sweetened condensed milk, topped with whipped cream and coconut, this dessert is a slice of paradise.

Ingredients

Cake:

1 box yellow cake mix (plus ingredients listed on box—typically eggs, oil, and water),

Pineapple Layer:

1 (20-ounce) can crushed pineapple (with juice),

Topping:

1 (14-ounce) can sweetened condensed milk, 1 (8-ounce) container whipped topping (like Cool Whip), 1 cup shredded sweetened coconut, ½ cup chopped pecans or walnuts (optional), 1 teaspoon vanilla extract

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the yellow cake mix as directed.
Combine: Stir in crushed pineapple and vanilla extract. Pour the batter into the dish and bake for 30–35 minutes.
Poke Holes and Pour: While hot, poke holes in the cake and pour sweetened condensed milk over it. Let it cool.
Top and Chill: Spread whipped topping, coconut, and nuts over the cake. Refrigerate for 2 hours before serving.

Notes

Enhance pineapple flavor with pineapple extract.
Toast coconut for a golden finish and texture.
Best served chilled the next day.