Best 8 Pineapple Coconut Dream Icebox Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a tropical paradise with our "Pineapple Coconut Dream Icebox Cake" adventure! This decadent no-bake dessert combines the tantalizing flavors of juicy pineapple, creamy coconut, and a hint of tangy lime, creating a symphony of flavors that will transport you to a tropical oasis. With its layers of graham cracker crust, creamy pudding filling, and refreshing whipped cream topping, this icebox cake is the epitome of summer indulgence. Get ready to embark on a culinary journey that will leave your taste buds craving more!

Here are our top 8 tried and tested recipes!

EASY PINEAPPLE COCONUT CAKE



Easy Pineapple Coconut Cake image

Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1-1/4 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1 envelope whipped topping mix (Dream Whip)
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.

Nutrition Facts :

PINEAPPLE DREAM CAKE



Pineapple Dream Cake image

Provided by insanelygood

Categories     Desserts     Recipes

Time 1h20m

Number Of Ingredients 9

1 (18 1/4-ounce) box yellow cake mix
1 1/4 cups water
1/2 cup butter, softened
3 eggs
1 (8-ounce) can crushed pineapple, drained
1/2 cup sour cream
1 (3 1/2-ounce) box instant vanilla pudding
1 (20-ounce) can crushed pineapple, drained
1 (6-ounce) package whipped topping

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of an 11x13-inch pan with oil or butter, or line with parchment paper.
  • In a large bowl, beat the cake mix, water, butter, and eggs on low speed for 30 seconds. Increase the speed to medium and beat for 2 more minutes.
  • Add the sour cream and crushed pineapple to the batter and mix until combined.
  • Pour the batter into the prepared pan. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
  • Meanwhile, prepare the whipped topping. Whisk the pudding and drained crushed pineapple until combined. Gently mix in the whipped topping.
  • Spread the whipped cream frosting over the cooled cake. Chill for 30 minutes before serving. Slice and enjoy!

Nutrition Facts : Calories 314 cal

PINEAPPLE ICEBOX CAKE



Pineapple Icebox Cake image

Stay cool and whip up a delicious sweet treat with this pineapple icebox cake recipe! It's easy to assemble this dessert in minutes, then chilled until ready to serve! This is a great dessert for a summer barbecue.

Provided by Mary (The Goodie Godmother)

Categories     Desserts and Sweets

Time 2h15m

Number Of Ingredients 12

12 sheets graham crackers
1 cup heavy whipping cream
3 tablespoons powdered sugar (see notes)
Ingredients:
12 sheets graham crackers
1 cup heavy whipping cream
3 tablespoons powdered sugar (see notes)
1 20-ounce can crushed pineapple in juice
2 3.5-ounce packages of instant vanilla pudding
1 cup sour cream or plain Greek yogurt (see notes)
1 teaspoon vanilla
1 cup toasted shredded coconut (optional)

Steps:

  • If your coconut isn't toasted, place in a skillet over medium heat and cook for about 5 minutes, stirring frequently, until light brown. Transfer to a plate to cool completely.
  • In a large mixing bowl, combine the can of pineapple (don't drain it - everything goes in), the sour cream, the vanilla extract (if using) and both packages of the vanilla pudding.
  • In a smaller mixing bowl, whip the heavy cream and powdered sugar, starting on low speed and working your way up to high, until medium peaks have formed.
  • Fold the whipped cream into the pineapple and pudding mixture.
  • Spread 1/3 of the filling mixture evenly over the bottom of a 2-quart casserole dish. Lightly sprinkle with coconut. Top with a layer of the crackers, breaking as needed to fill in gaps. A little space is okay. Repeat.
  • Top the last layer of crackers with the last third of the filling and the remaining coconut. Cover with plastic wrap.
  • Refrigerate at least 2 hours before serving so the graham crackers have a chance to soften. May be made up to the night before serving.

HAWAIIAN DREAM CAKE WITH COCONUT-PINEAPPLE ICING



Hawaiian Dream Cake With Coconut-Pineapple Icing image

Make and share this Hawaiian Dream Cake With Coconut-Pineapple Icing recipe from Food.com.

Provided by iewe7726

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) yellow cake mix
4 eggs
3/4 cup oil
1 teaspoon vanilla extract
1 (10 ounce) can crushed pineapple in juice (use half a 20 oz can if you cannot find the 10 oz cans)
0.5 (20 ounce) can crushed pineapple in juice
1/2 cup butter
1 (16 ounce) box powdered sugar
1 (7 ounce) can coconut
1/2 cup almonds, slivered, toasted

Steps:

  • Cake:.
  • With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan.
  • Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool.
  • Icing:.
  • Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.

Nutrition Facts : Calories 716.1, Fat 41.5, SaturatedFat 17.6, Cholesterol 83.2, Sodium 398, Carbohydrate 83.7, Fiber 4.2, Sugar 63.9, Protein 6.6

PINEAPPLE ICE-CREAM CAKE WITH COCONUT TOPPING



Pineapple Ice-Cream Cake with Coconut Topping image

Categories     Cake     Milk/Cream     Ice Cream Machine     Dessert     Freeze/Chill     Frozen Dessert     Coconut     Pineapple     Summer     Gourmet

Number Of Ingredients 16

about eight 3- by 2- by 1/2-inch pieces of pound cake
For the ice cream
1 1/2 cups chopped fresh pineapple
3/4 cup sugar
1 tablespoon cornstarch
3 large egg yolks
1 large whole egg
1 1/2 cups milk
1 teaspoon vanilla
1 1/2 cups well-chilled heavy cream
For the topping
2/3 cup well-chilled heavy cream
2 tablespoons sugar
2 tablespoons sour cream
1 cup sweetened flaked coconut, toasted lightly and cooled
1/4 cup sweetened flaked coconut, toasted lightly and cooled

Steps:

  • In the bottom of an 8 1/2-inch springform pan arrange the cake, cutting the pieces to fit in one layer, and freeze it while making the ice cream.
  • Make the ice cream:
  • In a heavy saucepan combine pineapple and 1/4 cup of the sugar and simmer the mixture, stirring until the sugar is dissolved, for 5 minutes. Drain the pineapple mixture in a fine sieve set over a bowl, reserving the syrup for another use. In a bowl whisk together the remaining 1/2 cup sugar, the cornstarch, a pinch of salt, the yolks, and the whole egg and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the custard to a boil over moderate heat, whisking, boil it, whisking, for 2 minutes, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Stir in the pineapple mixture and vanilla, let the custard cool, stirring, and stir in the cream. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions until it is frozen but still soft.
  • Spoon the ice cream over the cake, spreading it evenly, and freeze the cake while making the topping.
  • Make the topping:
  • In a bowl beat the cream until it holds soft peaks and beat in the sugar and sour cream. Beat the mixture until it just holds stiff peaks and fold in the coconut gently but thoroughly.
  • Spoon the topping over the ice cream, spreading it evenly, and freeze the cake, its surface covered with plastic wrap, overnight. Let the cake stand at room temperature for 10 minutes, remove the side of the pan, and transfer the cake to a serving plate. Sprinkle the coconut on top and serve the cake into wedges.

CREAM OF COCONUT PINEAPPLE UPSIDE-DOWN CAKE



Cream of Coconut Pineapple Upside-Down Cake image

I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!

Provided by Carl1121

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h47m

Yield 12

Number Of Ingredients 13

¼ cup brown sugar
¼ cup butter
7 tablespoons unsweetened coconut flakes
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
2 egg whites
1 cup white sugar, divided
7 ⅓ tablespoons butter
1 (15 ounce) can cream of coconut
1 (8 ounce) can pineapple chunks, juice reserved, divided
2 egg yolks
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  • Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  • Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  • Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  • Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  • Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 62.3 g, Cholesterol 63 mg, Fat 20.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 14.1 g, Sodium 188.7 mg, Sugar 45.5 g

PINEAPPLE ICEBOX DESSERT



Pineapple Icebox Dessert image

"While living in Italy, I fell in love with Italian tiramisu, but I didn't like all the fat and calories it contains," remarks Julie Vyska of North Las Vegas, Nevada. "So I substituted healthier ingredients to make this pineapple version."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 15 servings.

Number Of Ingredients 5

2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup reduced-fat whipped topping
1 can (20 ounces) pineapple tidbits
2 packages (3 ounces each) ladyfingers

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping: set aside. , Drain pineapple, reserving 1/4 cup juice. Arrange half of the ladyfingers in an ungreased 11x7-in. dish., Brush with 2 tablespoons reserved pineapple juice. Top with half of the pudding mixture and half of the pineapple. Repeat layers. Cover and refrigerate overnight. Cut into squares.

Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 234mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.

PINEAPPLE ICEBOX CAKE



Pineapple Icebox Cake image

Here is a popular dessert in my family. It comes from Naparima Girls' High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it's not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans.

Provided by WizzyTheStick

Categories     Frozen Desserts

Time P1DT20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

6 ounces butter
1 1/2 cups icing sugar
4 eggs (separated)
1 teaspoon vanilla
2 cups pineapple slices (diced)
1 cup brazil nut (chopped)
1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)
2 cups whipped cream

Steps:

  • Cut the cake into one inch thick slices.
  • Cream butter and icing sugar until fluffy.
  • Add egg yolks one at a time, beating after each addition and scraping the sides.
  • Add vanilla, pineapple and brazil nuts.
  • Beat egg whites until stiff but moist and fold into mixture gently.
  • Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
  • Cover with foil and freeze for 24 hours.
  • When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
  • Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

Tips:

  • For the best results, use fresh pineapple. If using canned pineapple, be sure to drain it well.
  • Chill the cake for at least 4 hours before serving. This will allow the flavors to meld and the cake to set.
  • If you don't have a springform pan, you can use a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
  • This cake is also delicious served with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Pineapple Coconut Dream Icebox Cake is a light and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it classic or with a twist, this cake is sure to please everyone.

Related Topics