Creamy Pineapple Coconut Dessert Bake
This looks like a pineapple cream cake casserole with toasted coconut topping — rich, fluffy, and perfect chilled.
Ingredients
Cake Layer
1 box yellow or butter cake mix
Ingredients listed on the box (usually eggs, oil, and water)
Cream Layer
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (8 oz) whipped topping
1 teaspoon vanilla extract
Pineapple Layer
1 can (20 oz) crushed pineapple, drained
1 package instant vanilla pudding mix
1 cup cold milk
Topping
1 cup sweetened shredded coconut
Extra whipped topping for serving
Instructions
Bake the cake
Prepare the cake mix according to package directions in a 9×13-inch baking dish.
Let cool completely.
Make the cream layer
Beat cream cheese until smooth.
Add powdered sugar and vanilla.
Fold in whipped topping.
Spread over cooled cake.
Prepare pineapple topping
Whisk pudding mix with cold milk until slightly thickened.
Stir in drained crushed pineapple.
Spread over cream layer.
Toast the coconut
Add coconut to a dry skillet over medium heat.
Stir until golden brown.
Sprinkle over the dessert.
Chill
Refrigerate at least 3–4 hours before serving.
Serve
Add a dollop of whipped topping on each slice.
Optional Add-Ins
Chopped pecans or macadamia nuts
Coconut extract for stronger flavor
Mandarin oranges mixed into the pineapple layer
