🍍 Pineapple Coconut Cream Dessert
🧾 Ingredients
1 box yellow cake mix
1 can (565g / 20 oz) crushed pineapple (with juice)
1 package (225g / 8 oz) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 tub (225g) whipped topping (like Cool Whip)
1 cup shredded coconut (sweetened or unsweetened)
½ cup butter, melted
👩🍳 Instructions
- Make the base
Preheat oven to 180°C (350°F)
Spread crushed pineapple (with juice) evenly in a greased baking dish - Add cake layer
Sprinkle the dry cake mix evenly over the pineapple (don’t mix)
Drizzle melted butter over the top - Bake
Bake for 35–40 minutes until golden and bubbly
Let it cool completely - Cream layer
Beat cream cheese + sugar + vanilla until smooth
Fold in whipped topping - Assemble
Spread the cream mixture over the cooled cake
Sprinkle coconut on top - Chill
Refrigerate for 2–3 hours before serving
😋 Tips
Toast the coconut lightly for extra flavor
Add chopped nuts (pecans or almonds) for crunch
Serve with extra whipped cream on top (like in your photo!)