Pineapple Coconut Cream Dessert (Old-Fashioned Family Favorite)
Creamy, fruity, lightly sweet, and unbelievably comforting — this is the kind of dessert people remember. Soft cake-like base, luscious pineapple-cream center, toasted coconut on top… no wonder it disappears fast.
Ingredients (9×13 pan)
Base
- 1 box vanilla or yellow cake mix
- 1 large egg
- ½ cup unsalted butter, melted
Pineapple Layer
- 1 can (20 oz / 565 g) crushed pineapple, undrained
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Cream Layer
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
Topping
- 1½ cups sweetened shredded coconut
- Whipped cream (optional, for serving)
Step-by-Step Instructions
1️⃣ Make the Base
- Preheat oven to 350°F / 175°C
- In a bowl, mix cake mix + egg + melted butter
- Press mixture evenly into a greased 9×13 baking dish
- Bake 15 minutes until lightly set (not browned)
2️⃣ Pineapple Filling
- In saucepan, combine pineapple (with juice), sugar, cornstarch
- Cook on medium heat, stirring constantly
- Once thick and glossy, remove from heat
- Stir in vanilla extract
- Spread warm pineapple mixture over baked crust
3️⃣ Cream Layer
- Beat cream cheese until smooth
- Add powdered sugar, mix well
- In a separate bowl, whip heavy cream to stiff peaks
- Gently fold whipped cream into cream cheese
- Spread evenly over pineapple layer
4️⃣ Coconut Topping
- Sprinkle shredded coconut evenly on top
- (Optional) Toast coconut lightly in a pan for extra flavor
5️⃣ Chill
- Refrigerate at least 4 hours (overnight is best)
- Slice and serve chilled with a dollop of whipped cream
Nut Information (Very Important)
Naturally Nut-Free Recipe
- No peanuts
- No tree nuts
Coconut Note:
Coconut is botanically a fruit, but some people with tree-nut allergies avoid it.
➡️ If needed, replace coconut with:
- White chocolate shavings
- Graham cracker crumbs
- Extra whipped cream topping
Always check cake mix & cream cheese labels for cross-contamination warnings.
Frequently Asked Questions (Q&A)
Q: Can I make this ahead of time?
✔️ Yes! It actually tastes better the next day.
Q: Can I freeze it?
❌ Not recommended — the cream layer texture changes when thawed.
Q: Can I reduce sugar?
✔️ Yes. Use ½ cup sugar in pineapple layer and ⅓ cup powdered sugar in cream.
Q: Can I use fresh pineapple?
⚠️ Not ideal. Fresh pineapple prevents thickening unless fully cooked first.
Q: Why is my base too soft?
➡️ It may need 2–3 extra minutes baking before adding pineapple.
Q: Can I make it gluten-free?
✔️ Use a gluten-free cake mix — works perfectly.
Storage
- Refrigerator: Up to 4 days
- Cover tightly to keep coconut fresh
This is the kind of recipe that quietly becomes a family tradition — requested again and again.
