Pineapple Coconut Delight – Page 2

1. Prepare and Bake the Cake:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Drain the can of crushed pineapple, reserving the juice in a measuring cup. Set the pineapple aside.
Prepare the yellow cake mix according to the package directions, but substitute the reserved pineapple juice for the water called for in the instructions. If you don’t have enough juice, add water to reach the required liquid amount.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

2. Create the Creamy Layer:

In a large mixing bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and free of lumps.
Using a spatula, gently fold the thawed whipped topping into the cream cheese mixture until it is fully incorporated and fluffy.

3. Assemble the Dessert:

Spread the drained crushed pineapple in an even layer over the completely cooled cake.
Carefully spread the creamy whipped topping mixture over the pineapple layer, sealing it to the edges of the pan.
Sprinkle the toasted coconut evenly over the top.

4. Chill and Set:

Cover the dessert and refrigerate for at least 3-4 hours, or preferably overnight. This allows the flavors to meld and makes it easy to slice into clean portions.

To Toast Coconut: Spread shredded coconut on a dry baking sheet and bake at 350°F (175°C) for 3-5 minutes, watching closely and stirring frequently, until it turns golden brown.
For a Lighter Version: You can use Neufchâtel (low-fat) cream cheese and light or sugar-free whipped topping.
Add a Crunch: Sprinkle a layer of chopped macadamia nuts or pecans along with the toasted coconut for a delightful textural contrast.
Make-Ahead Friendly: This dessert is perfect for preparing a day in advance, making it stress-free for parties and potlucks.

Nutrition (Per Serving): Approximately 310 kcal