Creamy Pineapple Coconut Dessert

by

Creamy Pineapple Coconut Dessert

Ingredients

Cake Base

  • 1 box yellow cake mix
  • Ingredients called for on box (eggs, oil, water)

Cream Layer

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tub (8 oz) Cool Whip

Pineapple Layer

  • 2 cans (20 oz total) crushed pineapple, well drained

Topping

  • 1½ cups sweetened shredded coconut, toasted
  • Extra whipped topping for serving

Instructions

  1. Bake the cake
    • Prepare cake in a 9×13 pan according to package directions.
    • Let cool completely.
  2. Make cream layer
    • Beat cream cheese and powdered sugar until smooth.
    • Fold in Cool Whip.
    • Spread evenly over cooled cake.
  3. Add pineapple
    • Spread drained crushed pineapple over cream layer.
  4. Top with coconut
    • Sprinkle toasted coconut evenly on top.
  5. Chill
    • Refrigerate at least 4 hours (overnight is best).

Tips for Best Results

✔ Drain pineapple very well (prevents soggy layers)
✔ Toast coconut lightly for flavor
✔ Serve cold for clean slices

Variations

  • No-bake version: Use a graham cracker crust
  • Piña Colada twist: Add 1–2 tbsp coconut rum
  • Extra creamy: Add vanilla pudding to cream layer

Leave a Comment