This Pineapple Coconut Surprise Cake is a tropical treat that combines layers of creamy, fruity, and sweet goodness. Perfect for gatherings, potlucks, or simply to satisfy a sweet tooth, this dessert is best made a day ahead to let the flavors meld together beautifully.
Here’s how to create this simple yet impressive dessert that’s sure to become a favorite among friends and family!
Why You’ll Love This Cake
1. Easy Preparation: Starting with a boxed yellow cake mix means you can whip this up quickly without sacrificing taste.
2. Tropical Flavor: Crushed pineapple and flaked coconut add a refreshing tropical twist.
3. Creamy Layers: A cream cheese and vanilla pudding mixture creates a luscious, velvety topping.
4. Perfect for Make-Ahead: This cake actually tastes better when made a day in advance, making it ideal for events or busy schedules.
5. Crowd-Pleaser: Its light yet indulgent flavor makes it a hit for all ages.
Ingredients You’ll Need
For the Cake Base:
• 1 box yellow cake mix (prepare according to package instructions)
• 1 large can crushed pineapple (drained)
For the Creamy Layer:
• 1 package cream cheese (softened to room temperature)
• 1 1/4 cups milk
• 1 package instant vanilla pudding mix
For the Toppings:
• 1 large tub Cool Whip (or homemade whipped cream)
• 1 package flaked coconut
Step-by-Step Instructions
- Bake the Cake
• Preheat your oven as directed on the yellow cake mix package.
• Prepare the cake batter according to the box instructions and pour it into a 15 1/2 x 10 1/2 x 1-inch baking pan.
• Bake as directed on the package. Once baked, let the cake cool completely in the pan.
- Prepare the Creamy Layer
• While the cake is baking, drain the crushed pineapple thoroughly and set it aside.
• Allow the cream cheese to soften at room temperature for about 1 hour.
• In a mixing bowl, beat the cream cheese on medium speed, gradually adding the milk a little at a time. This helps create a smooth and creamy mixture.
• Add the vanilla pudding mix and beat at low speed for about 1-2 minutes until fully combined.
- Assemble the Cake
• Once the cake has cooled, spread the cream cheese and pudding mixture evenly over the top.
• Sprinkle the drained crushed pineapple evenly over the creamy layer.
- Add the Toppings
• Spread the Cool Whip over the pineapple layer, smoothing it out with a spatula.
• Sprinkle the flaked coconut generously over the Cool Whip, creating an even coating.
- Chill and Serve
• Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours, but overnight is best to allow the flavors to meld.
• Slice and serve chilled.
Tips for Success
1. Draining the Pineapple: Be sure to drain the crushed pineapple thoroughly to avoid making the cake too soggy. Pressing it gently with a spoon can help remove excess liquid.
2. Room Temperature Cream Cheese: Letting the cream cheese soften ensures a smooth mixture with no lumps.
3. Customize Your Toppings: Add a sprinkle of chopped nuts, maraschino cherries, or even toasted coconut for extra flair.
4. Use a Deep Pan: A 15 1/2 x 10 1/2 x 1-inch pan works best to accommodate all the layers.
Why This Cake Is Perfect for Sharing
Whether it’s a family gathering, office potluck, or a treat for your neighbors, this Pineapple Coconut Surprise Cake is the ultimate dessert to bring people together. Its tropical flavors and creamy texture are sure to impress, and its make-ahead convenience lets you focus on enjoying the occasion.
This recipe has stood the test of time and continues to delight with its simplicity and deliciousness. So, whip up this cake for your next event, and don’t be surprised when everyone asks for the recipe!
Pineapple Coconut Surprise Cake
When I was a school teacher, one of my fellow teachers made this cake and everybody asked her for the recipe. Now I am passing the recipe along to my online friends. *This cake tastes better made day ahead.
Course Dessert
Cuisine American
- 1 box yellow cake mix
- 1 large can of crushed pineapple
- 1 pkg coconut flaked
- 1 pkg cream cheese
- 1 1/4 c milk
- 1 pkg vanilla pudding instant
- 1 lg cool whip
Bake cake mix in a 15 1/2 X 10 1/2 X 1 inch pan, according to box directions.
While cake is baking, drain pineapple. Let cream cheese stand at room temperature for 1 hour.
In a bowl place cream cheese, gradually add a little milk at a time beating at medium speed to blend mixure smoothly.
Then add pudding and beat at low speed for 12 minutes. Spread mixture over cake.
Top with crushed pineapple, sprinkled evenly.
On top of this spread cool whip.
Sprinkle coconut over everything.