Pineapple Coconut Dream Cake: A Tropical Dessert You’ll Love

Indulge in a slice of paradise with this Pineapple Coconut Dream Cake—a light, refreshing dessert that combines juicy pineapple, creamy coconut, and fluffy cake for a guilt-free treat. Perfect for summer gatherings, potlucks, or satisfying a sweet craving.

Why You’ll Love This Recipe

• Tropical Escape: Sweet pineapple and coconut transport your taste buds to the islands.
• Light & Airy: Fat-free and sugar-free swaps keep points low without sacrificing flavor.
• No-Bake Ease: Layer and chill—no oven required!
• Crowd-Pleasing: Ideal for parties, brunches, or a solo indulgence.
• Meal Prep Friendly: Make it ahead and slice all week!

Ingredients

For the Cake Base:

• 1 box angel food cake mix (prepared according to package directions; use a sugar-free version if available)
• 1 can (20 oz) crushed pineapple in juice (drained, reserve 1/4 cup juice)

For the Coconut Cream Layer:

• 1 package (1 oz) sugar-free vanilla pudding mix
• 1 cup unsweetened almond milk (or light coconut milk for extra flavor)
• 1/2 cup fat-free Greek yogurt
• 1/2 cup light whipped topping (e.g., Cool Whip Lite)
• 1 tsp coconut extract

For the Topping:

• 1/2 cup light whipped topping
• 1/4 cup toasted coconut flakes (optional, for garnish)
• Fresh pineapple chunks or maraschino cherries (optional, for decoration)

Instructions

Bake & Prep the Cake

1. Prepare angel food cake according to package instructions, using a 9×13-inch baking pan. Let cool completely.
2. Once cooled, use a fork to poke holes all over the cake. Pour the reserved pineapple juice over the cake to infuse flavor.

Make the Coconut Cream Layer

1. In a mixing bowl, whisk together sugar-free pudding mix and almond milk (or light coconut milk) until thickened (about 2 minutes).
2. Fold in Greek yogurt, coconut extract, and 1/2 cup light whipped topping until smooth.

Assemble the Cake

1. Layer 1: Spread drained crushed pineapple evenly over the angel food cake.
2. Layer 2: Pour the coconut cream mixture over the pineapple and smooth with a spatula.
3. Layer 3: Spread remaining 1/2 cup light whipped topping over the coconut layer.

Chill & Garnish

1. Refrigerate the cake for at least 4 hours (or overnight) to set.
2. Before serving, sprinkle with toasted coconut flakes and add pineapple chunks or cherries for a festive touch.

Nutritional Information

(Per serving, without optional toppings)

• Calories: ~120
• Protein: 3g
• Carbohydrates: 25g
• Sugar: 8g (naturally occurring from pineapple)
• Fat: 1g
• Fiber: 1g
• WW SmartPoints: 3 (with sugar-free pudding and almond milk) or 4 (using light coconut milk).

Tips for Success

1. Boost Flavor: Add 1/4 tsp rum extract to the coconut cream layer for a piña colada twist.
2. Lighter Option: Swap angel food cake with a low-fat sponge cake (adjust points as needed).
3. Dairy-Free: Use coconut yogurt and dairy-free whipped topping.
4. Add Texture: Mix 1 tbsp chia seeds into the pineapple layer for extra fiber.

Why This Recipe Works for Weight Watchers

• Sugar-Free Swaps: Pudding mix and angel food cake keep added sugars minimal.
• Fat-Free Dairy: Greek yogurt and whipped topping add creaminess without the points.
• Portion Control: Pre-slice the cake to avoid overindulging.

Serving Ideas

• Poolside Perfection: Serve chilled with a tropical fruit salad.
• Brunch Star: Pair with a mimosa (track points) for a festive morning treat.
• Mini Versions: Layer in individual mason jars for a portable dessert.

This Pineapple Coconut Dream Cake is proof that desserts can be both decadent and diet-friendly. With its fluffy angel food cake, tropical fruit layers, and creamy coconut topping, it’s a showstopping treat that won’t derail your progress. Whether you’re hosting a luau or simply craving sunshine on a plate, this cake is your ticket to guilt-free bliss.