This dessert looks like a Pineapple Coconut Cream Cake, a soft, moist cake layered with creamy pineapple filling, whipped topping, and shredded coconut. The picture doesn’t confirm the exact recipe, but the version below will give you a very similar result.
Preparation
25 minutes
Baking
25–35 minutes
Chilling
4 hours
Yield: 12 servings
Pan: 9 × 13-inch (23 × 33 cm) baking dish
Texture: Soft, moist, creamy, fruity, and lightly crunchy on top
Difficulty: Easy to moderate
1. Ingredients — complete list
A. For the cake
Moist Vanilla Cake Recipe (Reverse Creaming Method)
2 cups (250 g) all-purpose flour
1 cup (200 g) granulated sugar
2 large eggs, at room temperature
½ cup (115 g) unsalted butter, softened
¾ cup (180 ml) milk
2 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
Shortcut option: Use one 15–16 oz (425–450 g) vanilla or white cake mix and the ingredients listed on its package. Follow the package’s baking temperature and approximate baking time.
B. For the pineapple cream filling
No-Bake Pineapple Lush Dessert: Easy & Creamy Treat! – forkandfoodie
1 can (20 oz / 567 g) crushed pineapple, preferably in juice
1 package (3.4 oz / 96 g) instant vanilla pudding mix
1 cup (240 ml) cold milk
1 cup (240 ml) heavy whipping cream, cold
4 oz (113 g) cream cheese, softened
¼ cup (30 g) powdered sugar
1 teaspoon vanilla extract
Important: Drain the pineapple very well. Excess juice can make the filling watery. Reserve a little juice if you want to moisten the cake.
C. For the coconut topping
Toasted Coconut Whipped Cream – Monin Canada
1 cup (75–85 g) sweetened or unsweetened shredded coconut
1 cup (240 ml) cold heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
You can use the same whipped cream for both the filling and topping, but prepare it in separate portions for the best texture.
D. Optional ingredients
½ cup (40–45 g) finely chopped toasted almonds or pecans
¼ cup (20 g) extra coconut for garnish
2–3 tablespoons pineapple juice for moistening the cake
A few pineapple pieces for decoration
2 tablespoons white chocolate shavings, if desired
2. Step-by-step preparation
Step 1: Prepare the pan and oven
Preheat the oven to 350°F (175°C).
Lightly grease a 9 × 13-inch baking dish.
Line the bottom with parchment paper if you want easier removal.
Bring the eggs, milk, and butter to room temperature.
Step 2: Make the cake batter
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Whisk together the flour, baking powder, and salt in a bowl.
In another bowl, beat the softened butter and sugar for 2–3 minutes until creamy.
Add the eggs one at a time, beating after each addition.
Mix in the vanilla extract.
Add the dry ingredients in three portions, alternating with the milk.
Mix gently until no dry flour remains. Do not overmix.
The batter should be smooth and moderately thick.
Step 3: Bake the cake
Vanilla Sheet Cake with Cream Cheese Frosting – Once Upon a Chef
Pour the batter into the prepared dish and spread evenly.
Bake for approximately 25–35 minutes.
Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
Let the cake cool for 15–20 minutes.
For a moist cake: If desired, poke small holes across the cake using a skewer and drizzle over 2–3 tablespoons of reserved pineapple juice. Do not soak it heavily.
Step 4: Toast the coconut
Comment rôtir de la noix de coco (à la poêle ou au four) – Yummy Recette
Place the shredded coconut in a dry frying pan over low to medium-low heat.
Stir continuously for 3–5 minutes.
Remove it as soon as the coconut becomes lightly golden and fragrant.
Spread it on a plate and allow it to cool completely.
Coconut burns quickly, so do not leave it unattended. You can also toast it in a 325°F (165°C) oven for about 5–10 minutes, stirring occasionally.
Step 5: Make the pineapple cream
Rýchly a chutný vanilkový puding bez varenia 500g
Beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla; beat until creamy.
In another bowl, whisk the instant vanilla pudding mix with 1 cup cold milk for approximately 2 minutes.
Let the pudding stand for 3–5 minutes until it begins to thicken.
Fold the pudding into the cream cheese mixture.
Whip 1 cup cold heavy cream to soft or medium peaks.
Gently fold the whipped cream into the pudding mixture.
Fold in the thoroughly drained crushed pineapple.
The result should be a thick, fluffy pineapple cream. Refrigerate it while preparing the topping.
Note: Use instant pudding, not cook-and-serve pudding, for this method.
Step 6: Make the whipped cream topping
Pour 1 cup cold heavy whipping cream into a chilled bowl.
Add 2 tablespoons powdered sugar and ½ teaspoon vanilla.
Beat on medium-high speed until medium-stiff peaks form.
Stop when the cream holds its shape but still looks smooth.
Avoid overwhipping, which can make the cream grainy.
For a firmer topping, you can use a small amount of whipped cream stabilizer according to its package directions.
Step 7: Assemble the dessert
Cozinha Viva: Pavê de abacaxi com coco – Leouve
Make sure the cake is completely cool.
Spread the pineapple cream evenly over the cake.
Add the whipped cream topping and smooth it gently.
Sprinkle the toasted coconut over the entire surface.
Add chopped nuts if you want a little crunch.
Cover the dish and refrigerate for at least 4 hours, preferably overnight.
If you want the cake to look like the picture, cut it into squares with a sharp knife and add a small swirl of whipped cream to each piece just before serving.
3. All about nuts and coconut
The picture appears to show shredded coconut, but the exact topping cannot be confirmed from the image.
Ingredient
Amount
Purpose
Shredded coconut
75–85 g
Main topping; sweet, chewy, and lightly crisp
Almonds, chopped
40–45 g
Mild nutty flavor and crunch
Pecans, chopped
40–45 g
Rich, buttery flavor
Walnuts, chopped
40–45 g
Earthy, slightly bitter contrast
Cashews, chopped
40–45 g
Mild, creamy crunch
My recommendation: Use toasted coconut alone for the closest look to the picture. If you enjoy nuts, add ¼–½ cup of chopped almonds or cashews.
How to choose coconut
Desiccated coconut: Fine, dry, and less chewy; excellent for a delicate topping.
Shredded coconut: Longer strands and a more noticeable texture.
Sweetened coconut: Sweeter and softer; reduce the sugar elsewhere if desired.
Unsweetened coconut: Less sweet and more pronounced in coconut flavor.
Coconut flakes: Larger pieces that provide a more decorative finish.
Nut allergy information
This recipe can be made without tree nuts. Coconut is botanically a fruit, not a tree nut, although some food-allergy labeling systems classify it differently. People with allergies should follow their clinician’s advice and the applicable product labeling.
If serving guests, check ingredient labels for cross-contact warnings on coconut, pudding mix, cake ingredients, and packaged toppings. Do not add almonds, pecans, walnuts, or cashews if a guest has a relevant allergy.
4. Frequently asked questions (Q&A)
Q1. Can I make this cake without eggs?
Yes. Use an egg-free vanilla cake recipe or a cake mix specifically labeled egg-free, following its instructions. The cream filling itself does not require eggs.
Q2. Can I use fresh pineapple instead of canned pineapple?
Yes. Finely chop fresh pineapple and drain it thoroughly. Fresh pineapple can be more fibrous and juicy. For a more stable filling, briefly cook the chopped pineapple and cool it completely before adding it. Cooking also helps reduce the activity of bromelain, an enzyme that can interfere with some dairy preparations.
Q3. Can I use Cool Whip or another whipped topping?
Yes. Fold approximately 2 cups thawed whipped topping into the filling in place of the whipped cream, and use another 2 cups for the top. Adjust sweetness to taste.
Q4. Why is my pineapple filling runny?
Common causes include poorly drained pineapple, warm ingredients, insufficiently thickened pudding, or overmixing. Drain the fruit well, use instant pudding, and chill the dessert for several hours.
Q5. Can I make it without cream cheese?
Yes. Leave out the cream cheese and prepare the filling using instant pudding, milk, whipped cream, and drained pineapple. It will taste lighter but may be less rich.
Q6. Can I use coconut milk?
You can replace some of the milk with canned coconut milk for extra coconut flavor. However, coconut milk is not always a direct substitute for heavy whipping cream because most varieties cannot be whipped into stable peaks. Use a suitable whipping coconut cream if you want a dairy-free version.
Q7. How long does the cake need to chill?
Four hours is a good minimum. Overnight chilling generally gives cleaner slices and allows the flavors to blend.
Q8. How long does it last in the refrigerator?
Store covered at 40°F (4°C) or colder and consume within about 3 days for the best quality. Do not leave this dairy-based dessert at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).
Q9. Can I freeze it?
You can freeze it, but whipped cream and pineapple may change texture after thawing. Freeze individual portions in airtight containers for up to about 1 month for best quality, and thaw in the refrigerator.
Q10. Can I make this recipe in Pakistan?
Yes. Use maida for all-purpose flour, cheeni for granulated sugar, powdered sugar for icing sugar, and malai or dairy whipping cream only if it can whip and hold peaks. Imported instant vanilla pudding may be harder to find; a thick, fully cooled vanilla custard can work as an alternative, although the filling may be softer.
Q11. Can I make it less sweet?
Use unsweetened coconut, reduce the cake sugar to ¾ cup, and use unsweetened whipped cream. Choose pineapple packed in juice rather than syrup.
Q12. How do I get neat, bakery-style slices?
Chill overnight, use a sharp knife, wipe the knife clean between cuts, and lift each slice with a cake server.
5. Nutrition information
Approximate values per serving, assuming 12 servings and the ingredients above:
Nutrient
Estimated amount
Calories
400–480 kcal
Carbohydrates
45–55 g
Protein
4–6 g
Fat
22–28 g
Sugar
30–40 g
Fiber
1–3 g
These are estimates, not laboratory-tested values. Actual nutrition will vary depending on the cream, pudding, coconut, cake portions, and optional nuts. Adding nuts increases calories, fat, protein, and minerals.
6. Serving and presentation tips
Pineapple Coconut Dream Cake
For serving
Serve cold with a small swirl of whipped cream and a sprinkle of toasted coconut.
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For parties
Keep the cake in the glass dish, refrigerate it, and cut into squares just before serving.
For an especially attractive finish, reserve a little toasted coconut for the final garnish, add the whipped cream after cutting the slices, and place a tiny piece of pineapple on top.
Final tip: The three most important things are to drain the pineapple thoroughly, let the cake cool completely before adding the filling, and refrigerate long enough for the cream to set. These steps help
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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