Description
This Sugar-Free Pineapple Coconut Dream Cake is a soft, moist vanilla cake layered with juicy pineapple, creamy sugar-free vanilla pudding, fluffy whipped cream, and toasted coconut. Chilled until perfectly set, this tropical dessert is refreshing, indulgent, and ideal for summer gatherings, holidays, celebrations, or make-ahead entertaining.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar-free sweetener
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 can (20 oz) crushed pineapple in juice, no added sugar
- 1/2 cup unsweetened shredded coconut, plus 1/2 cup for topping
- 1 box (3.4 oz) sugar-free instant vanilla pudding mix
- 1 cup cold milk
- 1 1/2 cups cold heavy whipping cream
- 2 tbsp powdered sugar-free sweetener
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Whisk together the flour, baking powder, and salt.
- Beat the softened butter and granulated sugar-free sweetener until light and fluffy.
- Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract.
- Add the dry ingredients alternately with the 1/2 cup milk, mixing just until combined. Do not overmix.
- Spread the batter evenly in the prepared baking dish.
- Bake for 22–28 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Cool completely.
- While the cake cools, toast the coconut in a dry skillet over medium-low heat until lightly golden and fragrant. Let cool.
- Drain the crushed pineapple well, reserving 1/3 cup of the pineapple juice.
- Mix the drained pineapple with 1/4 cup of the shredded coconut.
- Poke holes evenly across the cooled cake. Spoon the reserved pineapple juice over the cake, distributing it evenly.
- Spread the pineapple mixture over the cake.
- Whisk the sugar-free instant vanilla pudding mix with 1 cup cold milk until thickened.
- Spread the pudding evenly over the pineapple layer.
- Whip the cold heavy cream with the powdered sugar-free sweetener until stiff peaks form.
- Spread the whipped cream evenly over the pudding layer.
- Sprinkle the remaining toasted coconut over the whipped topping.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
- Slice and serve chilled.
Notes
- Drain the pineapple well to prevent the cake from becoming overly soggy.
- Use cold milk when preparing the sugar-free pudding so it thickens properly.
- Whip the heavy cream to stiff peaks for a stable topping.
- Toast the coconut for a deeper, nuttier flavor and let it cool before adding it to the cake.
- Chill the cake for at least 4 hours; overnight chilling produces cleaner slices and allows the flavors to develop.
- Store covered in the refrigerator for up to 4 days.
- For a tropical variation, add toasted macadamia nuts, lime zest, rum extract, or fresh mango.
- The cake can be frozen without the whipped topping for up to 2 months. Thaw in the refrigerator, then add the topping before serving.
- Nutrition is approximate and varies according to the brands of sugar-free sweetener, pudding mix, milk, and other ingredients used.
- For a dairy-free version, use suitable dairy-free milk, coconut cream, and dairy-free whipped topping.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Fat: 23g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
Keywords: Sugar-Free Pineapple Coconut Dream Cake