The Soft, Fluffy Dessert That Somehow Gets Everyone To Go Back For Seconds
Some desserts are flashy, and some just quietly destroy everybody’s self-control. This creamy coconut pineapple dessert is definitely the second kind. It is light, rich, fluffy, sweet, and exactly the sort of chilled treat that disappears much faster than expected.
What makes this one so good is the mix of textures. You get soft cake or pudding-like layers, creamy filling, sweet pineapple flavor, and that golden toasted coconut on top that makes the whole thing feel extra special. It is the kind of dessert that tastes old-fashioned in the best possible way.
And yes, if someone says they are “just taking a tiny piece,” do not trust that statement too much.
If you enjoy easy homemade dessert recipes like this, leave a little thank you in the comments so I know to keep sharing more.
Why You’ll Love This Dessert
This coconut pineapple dessert recipe is:
- creamy and fluffy
- easy to make ahead
- perfect for potlucks and family dinners
- full of tropical flavor
- great chilled
Basically, it is one of those desserts that behaves like a keeper immediately.
Ingredients
For the base
- 1 box yellow or white cake mix, prepared and baked in a 9×13 pan
For the creamy filling
- 1 package instant vanilla pudding mix
- 2 cups cold milk
- 1 package cream cheese, softened
- 1 can crushed pineapple, drained
- 1 cup whipped topping or whipped cream
For the topping
- 1 cup whipped topping
- 1 cup sweetened shredded coconut, lightly toasted
How to Make Creamy Coconut Pineapple Dessert
Bake the base
Prepare the cake mix according to package directions and bake it in a 9×13-inch pan.
Let it cool completely.
Make the filling
In a bowl, whisk the vanilla pudding mix with the cold milk until it starts to thicken.
In another bowl, beat the softened cream cheese until smooth.
Add the pudding mixture to the cream cheese and beat until creamy.
Fold in the drained crushed pineapple and 1 cup whipped topping.
At this point it already looks like it knows it is going to be popular.
Assemble
Spread the creamy pineapple filling evenly over the cooled cake.
Top with the remaining whipped topping.
Sprinkle the toasted coconut generously over the top.
Chill
Refrigerate for at least 3 to 4 hours, or until nicely chilled and set.
Serve
Cut into squares and serve cold.
A little extra whipped topping on each slice is never a bad idea.
Helpful Tips
Drain the pineapple well so the filling stays thick.
Toast the coconut lightly for better flavor and color.
This dessert is even better after a few hours in the fridge.
Keep leftovers chilled.
Recipe Card
Ingredients
- 1 box yellow or white cake mix
- 1 package instant vanilla pudding
- 2 cups cold milk
- 1 package cream cheese
- 1 can crushed pineapple, drained
- 2 cups whipped topping, divided
- 1 cup sweetened shredded coconut, toasted
Instructions
- Bake cake in a 9×13 pan and cool completely.
- Whisk pudding mix with cold milk.
- Beat cream cheese until smooth.
- Mix pudding into cream cheese.
- Fold in pineapple and 1 cup whipped topping.
- Spread over cooled cake.
- Top with remaining whipped topping.
- Sprinkle with toasted coconut.
- Chill 3 to 4 hours.
- Slice and serve cold.