Pineapple Coconut Layered Dump Cake

A Tropical Delight

If you’re looking for an easy yet indulgent dessert that’s bursting with tropical flavors, this Pineapple Coconut Layered Dump Cake is the perfect treat! With a crunchy graham cracker crust, a rich and creamy coconut layer, sweet pineapple filling, and a cloud-like whipped topping sprinkled with toasted coconut, every bite feels like a mini island getaway.

Why You’ll Love This Recipe

  • No-Bake Convenience – Aside from toasting the coconut, there’s no need to turn on the oven, making this an ideal warm-weather dessert.
  • Perfect for Gatherings – This cake serves a crowd and is great for potlucks, summer BBQs, or holiday celebrations.
  • Easy to Make – No complicated baking skills required; just mix, layer, and chill!
  • Make-Ahead Friendly – You can prepare it ahead of time, allowing the flavors to meld beautifully.

Who is This Recipe For?

Whether you’re a novice baker looking for a foolproof dessert or a seasoned cook wanting a quick, stress-free treat, this recipe is for you! It’s also a great choice for anyone who loves tropical flavors and creamy, dreamy layered desserts.

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Creamy Coconut Layer:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup coconut cream (or sweetened condensed coconut milk)
  • 1 cup sweetened shredded coconut

For the Pineapple Layer:

  • 3 cups fresh pineapple chunks (or canned pineapple, drained)
  • 1 packet (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk

For the Whipped Topping:

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Toasted Coconut Topping:

  • ½ cup sweetened shredded coconut

Step-by-Step Instructions

Step 1: Prepare the Crust

  1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
  2. Mix until the crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of a 9×13-inch pan, smoothing it out with the back of a measuring cup.
  4. Chill in the refrigerator while preparing the next layer.

Step 2: Make the Creamy Coconut Layer

  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar and beat until well combined.
  3. Slowly mix in the coconut cream until the mixture is light and fluffy.
  4. Fold in the shredded coconut gently with a spatula.
  5. Spread this layer evenly over the chilled crust and return to the refrigerator to firm up.

Step 3: Add the Pineapple Layer

  1. In another bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes).
  2. Fold in the pineapple chunks, ensuring they are evenly coated in the pudding mixture.
  3. Carefully spread this layer over the coconut layer in the pan.

Step 4: Whip Up the Topping

  1. In a cold mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Gently spread the whipped cream over the pineapple layer, making sure to cover it completely.

Step 5: Toast the Coconut

  1. Preheat your oven to 350°F (175°C).
  2. Spread the shredded coconut evenly on a baking sheet.
  3. Toast for 5–7 minutes, stirring once, until golden brown. Keep a close eye to avoid burning!
  4. Let the coconut cool, then sprinkle it over the whipped cream layer for a beautiful finishing touch.

Storage Tips

  • Refrigeration: Store leftovers covered in the fridge for up to 4 days.
  • Freezing: While you can freeze this dessert, the texture may change slightly. Freeze it in an airtight container for up to 2 months and thaw in the refrigerator before serving.

Kitchen Equipment Needed

  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • 9×13-inch pan
  • Spatula
  • Baking sheet (for toasting coconut)

Variations & Substitutions

  • Nutty Twist: Add chopped macadamia nuts to the crust for extra crunch.
  • Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
  • Chocolate Lovers: Drizzle melted chocolate over the whipped topping before adding the toasted coconut.
  • Berry Boost: Swap out the pineapple for mango or strawberries for a different fruity twist.

Drink Pairings

Pair this dessert with a tropical cocktail like a Piña Colada, a chilled glass of coconut milk, or a refreshing iced tea with pineapple juice.

Frequently Asked Questions

Can I make this dessert ahead of time?

Yes! In fact, it tastes even better after chilling for a few hours, allowing the flavors to meld.

Can I use Cool Whip instead of homemade whipped cream?

Absolutely! If you’re short on time, Cool Whip is a great shortcut.

What can I use instead of graham crackers?

Crushed vanilla wafers or digestive biscuits work just as well.

How do I make sure my whipped cream holds up?

Make sure your bowl and beaters are cold before whipping. This helps the cream form stiff peaks and stay stable longer.

Final Thoughts

This Pineapple Coconut Layered Dump Cake is the ultimate easy, no-bake tropical dessert. With its creamy layers, crunchy crust, and sweet pineapple goodness, it’s a guaranteed crowd-pleaser!

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