Directions:
1. Preheat oven to 350°F (175°C). Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. Bake in a 9×13-inch pan. Let cool completely.
2. Spread crushed pineapple evenly over the cooled cake.
3. In a bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping.
4. Spread the cream mixture over the pineapple layer.
5. Sprinkle with toasted shredded coconut.
6. Refrigerate for at least 2–3 hours before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + chilling
Kcal: 310 kcal | Servings: 12 slices
Tips & Serving Suggestions:
– Top with a dollop of whipped cream for extra indulgence.
– Add chopped pecans or walnuts for crunch.
– Store in the refrigerator for up to 4 days.
– Perfect for summer BBQs, holidays, or potlucks.
Conclusion:
Pineapple coconut delight is a creamy, fruity dessert that brings tropical flavors to your table. Easy to make, refreshing, and crowd-pleasing, it’s a dessert you’ll want to make again and again.
