This Pineapple Coconut Cream Dessert is a chilled, creamy, and irresistibly tropical treat that combines baked fruit and cake with a fluffy vanilla cream topping. It’s the kind of dessert that feels both light and indulgent at the same time—perfect for summer gatherings, potlucks, barbecues, or any time you want something refreshing and sweet.
The base of this dessert is made by layering crushed pineapple and dry cake mix in a single pan, then baking it into a tender, moist golden layer. Once cooled, it’s topped with a soft and airy combination of instant vanilla pudding and whipped topping. A sprinkle of toasted coconut adds a delicate crunch and enhances the tropical flavor. Served cold, this dessert is fruity, creamy, and satisfying without being heavy.
One of the best things about this dessert is how easy it is to make. There’s no need for mixers, complex steps, or precise layering. Everything comes together quickly, with minimal prep, and delivers maximum flavor. It’s a great make-ahead dessert, as it needs a few hours of chilling to firm up and develop its full flavor.
Ingredients
1 can (20 oz) crushed pineapple, with juice
1 box yellow cake mix (dry, do not prepare)
1 cup shredded sweetened coconut
1/2 cup chopped nuts (optional; walnuts or pecans work well)
1 cup water
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 tub (8 oz) whipped topping (Cool Whip or any non-dairy whipped topping)
Toasted coconut for garnish (about 2–4 tablespoons)
Making the Base Layer
Start by preheating your oven to 175°C (350°F). This layer is a baked mixture that forms the fruity, golden foundation of the dessert. Use a 9×13 inch baking pan and grease it lightly with butter or non-stick spray to prevent sticking.
Open the can of crushed pineapple and pour it with all the juice directly into the prepared baking pan. Spread it out evenly with a spatula or spoon. Do not drain the juice—it’s essential for moisture and flavor.
Next, take the box of yellow cake mix and sprinkle it evenly over the pineapple layer. There’s no need to mix it in. Simply scatter the dry mix across the surface, allowing it to settle gently on top of the fruit.
Over the cake mix, sprinkle one cup of shredded sweetened coconut. This adds both texture and flavor. If using nuts, distribute them evenly as well. They’ll toast slightly during baking, adding a subtle crunch and nuttiness to the finished base.
Pour one cup of water over the entire surface. This step helps moisten the cake mix from above. Again, do not stir. The water will soak through as it bakes, and everything will come together beautifully.
Place the pan in the preheated oven and bake for 30 to 35 minutes. The top should turn golden brown and feel firm to the touch, especially in the center. Once baked, remove it from the oven and let it cool completely at room temperature before adding the cream layer.
This baked layer can be made several hours in advance or even the day before. If refrigerating overnight, cover it with foil or plastic wrap to keep it from drying out.
Making the Cream Layer
While the base is cooling, prepare the cream topping. In a medium mixing bowl, pour in the instant vanilla pudding mix and add two cups of cold milk. Use a whisk to mix them together for about two minutes until the pudding thickens.
Let the pudding sit for another five minutes to set. Once it reaches a soft but stable consistency, gently fold in the whipped topping using a spatula. Do not overmix; the goal is to keep the mixture light and airy.
The result is a smooth, pale vanilla cream that spreads easily and offers a nice contrast to the denser, fruity base.
Assembling the Dessert
Once the base layer is fully cooled, spoon the cream mixture on top. Spread it gently and evenly across the surface using a spatula or the back of a spoon.
To finish, sprinkle toasted coconut over the top. Toasted coconut adds flavor and a delicate crunch. You can buy pre-toasted coconut or make your own by placing shredded sweetened coconut in a dry pan over low heat and stirring constantly until golden.
After assembling, cover the dessert with plastic wrap and refrigerate for at least two hours, though four or more is ideal. Chilling helps the layers set and improves both the texture and flavor.
When ready to serve, slice into squares and use a spatula to lift each piece carefully from the pan. The dessert should be cool, creamy, and softly layered with the pineapple cake base beneath the light vanilla topping.
Flavor Notes and Texture
The combination of crushed pineapple and dry cake mix creates a moist, spoonable base with a slightly caramelized edge and juicy center. The shredded coconut softens during baking but retains some chew, enhancing the tropical feel. The optional nuts, if used, add a welcome crunch and earthy depth.
The cream layer is light, sweet, and velvety, with the subtle vanilla flavor of the pudding complemented by the smoothness of the whipped topping. Toasted coconut adds a toasty, nutty finish on top. Together, each bite is balanced between creamy and moist, cool and satisfying, fruity and sweet.
Because the dessert is chilled, it’s incredibly refreshing on warm days. It’s not overly sweet, and the pineapple’s natural tartness keeps it from becoming cloying.
Variations
There are several ways you can customize this dessert to suit your taste or ingredients on hand.
- Tropical variation: Add 1/2 cup of drained crushed mango or papaya alongside the pineapple, or mix a small amount of pineapple tidbits with the crushed pineapple for a chunkier texture.
- Coconut-milk twist: Instead of milk in the pudding layer, use part coconut milk (preferably canned full-fat) to deepen the coconut flavor. A 50/50 mix of coconut milk and regular milk works well.
- Cheesecake-style cream: Mix one package (8 oz) of softened cream cheese with the vanilla pudding before folding in the whipped topping for a richer, more cheesecake-like texture.
- Nut-free: Omit the nuts for a simpler version. The texture is still satisfying thanks to the coconut and cake.
- No-bake shortcut: Use a graham cracker crust instead of the baked cake layer. Simply press a mixture of crushed graham crackers and melted butter into the base of your pan, chill to firm up, and top with the pudding and whipped topping mixture. This version is ideal for very hot days when you don’t want to turn on the oven.
- Chocolate drizzle: For a fun finish, drizzle melted dark or white chocolate over the top of the cream layer just before serving.
Storage Tips
This dessert keeps well in the refrigerator for up to 3 days. Keep it covered with plastic wrap or a tight-fitting lid to preserve freshness and prevent it from absorbing odors from the fridge.
It is not freezer-friendly, as the whipped topping and pudding can separate when thawed.
If making ahead for a party, you can prepare both layers separately the day before and assemble them a few hours before serving.
Serving Suggestions
Serve this dessert cold in square portions. It goes well with light drinks like lemonade, iced tea, or sparkling water with lime. For a fancier presentation, you can serve it in individual dessert cups or mason jars, layering smaller portions of the baked base and cream.
It’s a great finish for grilled meals, seafood spreads, or brunch tables. For summer birthdays or casual celebrations, this dessert is a hit with both kids and adults.
You can also top each serving with a maraschino cherry or a slice of fresh pineapple for a colorful touch.
Why You’ll Love This Recipe
This dessert stands out for its simplicity, versatility, and flavor. It doesn’t require complicated steps or special equipment, yet it looks elegant and tastes like something from a tropical bakery. The ingredients are basic pantry staples, and you can adjust it to fit different diets or flavor preferences.
It’s also a crowd-pleaser. The creamy texture combined with the fruity base appeals to a wide range of tastes. Whether you’re bringing a dessert to a picnic or preparing something ahead for the weekend, this one delivers every time.
Because it uses store-bought cake mix and instant pudding, the prep time is minimal. Yet the final result looks and tastes like a layered dessert that took much more effort.
If you enjoy pineapple, coconut, and vanilla flavors, this dessert will quickly become a favorite.
Conclusion
Pineapple Coconut Cream Dessert is a cool, creamy, and tropical treat that’s easy to prepare, delightful to eat, and perfect for sharing. With its simple ingredients and no-fuss assembly, it brings comfort and refreshment in every bite. Whether you’re feeding a crowd or just treating yourself, it’s a recipe worth keeping in rotation.
Try it once, and you’ll likely find yourself coming back to it whenever you need something that’s fruity, light, and just indulgent enough. The combination of textures—from the moist pineapple base to the soft pudding cream and crisp toasted coconut—makes it satisfying without being heavy.
Keep it chilled, serve it with a smile, and enjoy a taste of the tropics right from your kitchen.