What is the difference between an old-fashioned coconut pineapple cake and a pineapple coconut dream cake with cake mix?

An old-fashioned coconut pineapple cake is made from scratch using simple ingredients like crushed pineapple, shredded coconut, butter, and eggs, giving it a nostalgic flavor. The pineapple coconut dream cake with cake mix is a quicker, easier alternative that still delivers moist, tropical flavors perfect for busy weeknights or family gatherings.

Can I make this recipe as a pineapple and coconut loaf cake?

Yes! This pineapple and coconut dream cake recipe works beautifully as a pineapple and coconut loaf cake. Adjust the baking time to 50–55 minutes and check doneness with a toothpick to ensure the best pineapple coconut dream cake recipe.

How do I store my pineapple dream cake recipe?

Store your cooled pineapple and coconut cake bbc or loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze slices individually for up to 3 months.

Can I substitute oil for butter in the pineapple and coconut dream cake with oil?

Absolutely. Using oil instead of butter in your pineapple and coconut dream cake with oil variation creates a moister, tender cake while maintaining the classic flavor of grandma’s coconut pineapple cake.

Pineapple and Coconut Dream Cake – Easy, Moist, Delicious 2025

Name: Pineapple and Coconut Dream Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; ½ cup brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 can (8 oz) crushed pineapple, drained; ½ cup vegetable oil; ½ cup buttermilk or milk; 1 cup sweetened shredded coconut; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; 2–3 tablespoons milk to adjust consistency; ¼ cup shredded coconut, for topping; Optional: pineapple chunks, toasted coconut, maraschino cherries

Description

A moist and fluffy cake bursting with pineapple flavor and sweet shredded coconut. Perfect for family gatherings or as a nostalgic treat, this cake can be made from scratch or enhanced with a cake mix. Top with coconut frosting and extra pineapple for a dreamy finish!

Ingredients

Scale

🛒 Ingredients (for one 9-inch round or 8×8-inch square cake):

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 can (8 oz) crushed pineapple, drained
½ cup vegetable oil
½ cup buttermilk or milk
1 cup sweetened shredded coconut

For the Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk to adjust consistency
¼ cup shredded coconut, for topping

Optional Decorations:

Pineapple chunks
Toasted coconut
Maraschino cherries

Instructions

📝 Instructions:

Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan (or 8×8-inch square pan).

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.

Step 4: Combine Wet and Dry Ingredients
Mix in crushed pineapple and oil. Alternately add dry ingredients and milk, starting and ending with dry ingredients. Fold in shredded coconut.

Step 5: Bake the Cake
Pour batter into prepared pan. Bake 35–40 minutes (25–30 for square pan) or until a toothpick comes out clean. Cool completely before frosting.

Step 6: Make Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Adjust consistency with milk if needed.

Step 7: Frost and Decorate
Spread frosting over cooled cake. Sprinkle shredded coconut on top. Decorate with pineapple chunks, toasted coconut, or cherries if desired.

Notes

Loaf Version: Bake in a 9×5-inch loaf pan for 50–55 minutes.
Make Ahead: Cake can be baked a day in advance and frosted before serving.
Extra Moisture: Use juice from pineapple can in place of some milk for a richer flavor.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert / Cake
Method: Baked
Cuisine: American