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Prepare the cake mix according to package directions.
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Add shredded coconut and coconut extract for extra flavor.
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Bake in a 9×13-inch pan and let cool completely.
Make the Pineapple Filling
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In a small saucepan, combine crushed pineapple (with juice), sugar, cornstarch, and lemon juice.
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Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
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Remove from heat and let cool.
Prepare the Coconut Cream Topping
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In a bowl, beat softened cream cheese until smooth.
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Add pudding mix and milk; beat until thick and creamy.
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Fold in the whipped topping gently until fully combined.
Assemble the Cake
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Spread the cooled pineapple mixture evenly over the cooled cake.
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Top with the coconut cream mixture and smooth it out.
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Sprinkle with shredded coconut (toasted for extra crunch and color).
Chill & Serve
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Refrigerate for at least 2–3 hours before serving (overnight is even better).
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Slice and serve chilled for the most refreshing flavor!
🌺 Tips for the Perfect Tropical Cake
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Make it extra tropical: Add chopped macadamia nuts or diced mango on top.
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For a bakery-style look: Toast your coconut flakes until golden.
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Want it lighter? Use light pudding and whipped topping — still creamy and delicious!
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Keep it cold: This cake tastes best straight from the fridge.
🥥 Why You’ll Love This Recipe
✔️ Bursting with tropical pineapple and coconut flavor
✔️ Creamy, refreshing, and easy to make
✔️ Perfect for parties, picnics, or summer desserts
✔️ A guaranteed crowd-pleaser that looks stunning
💬 Final Thoughts
This Tropical Pineapple Coconut Cream Cake is like a vacation you can eat — sweet pineapple, creamy coconut, and fluffy cake all layered into one irresistible dessert. Light yet indulgent, it’s a taste of paradise in every bite.
