Pineapple Coconut Cream Dessert

Pineapple Coconut Cream Dessert

Servings: 12
Prep Time: 20 minutes
Chill Time: 4 hours

Ingredients

Cake Layer

• 1 box (15.25 oz / 432 g) yellow cake mix
• Ingredients required on the cake mix box (usually eggs, oil, and water)

Cream Layer

• 8 oz (225 g) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 container (8 oz / 225 g) whipped topping, divided

Pineapple Layer

• 1 can (20 oz / 565 g) crushed pineapple, drained
• 1 package (3.4 oz / 96 g) instant vanilla pudding mix
• 1 cup cold milk

Topping

• 1 cup sweetened shredded coconut
• Extra whipped topping for serving

Instructions

1. Bake the Cake
   • Prepare cake mix according to package directions.
   • Bake in a greased 9×13-inch baking dish.
   • Let cool completely.
2. Prepare the Cream Layer
   • Beat cream cheese until smooth.
   • Add powdered sugar and vanilla; beat until creamy.
   • Fold in half of the whipped topping.
   • Spread evenly over the cooled cake.
3. Make the Pineapple Layer
   • Whisk pudding mix with cold milk for 2 minutes.
   • Fold in drained crushed pineapple.
   • Spread over the cream cheese layer.
4. Add Topping
   • Spread remaining whipped topping over the pineapple layer.
   • Sprinkle shredded coconut evenly on top.
5. Toast the Coconut (Optional)
   • Toast coconut in a dry skillet over medium heat for 3–5 minutes until golden.
   • Cool before sprinkling over the dessert.
6. Chill
   • Refrigerate for at least 4 hours or overnight.
7. Serve
   • Cut into squares and top with an extra dollop of whipped cream if desired.

Tips

• For extra pineapple flavor, add a few pineapple tidbits on top.
• Chill overnight for the best texture.
• Store covered in the refrigerator for up to 4 days.