Ingredients
For the Base
- 1 (15.25-ounce/432 g) yellow cake mix
- ½ cup (115 g) unsalted butter, melted
- 1 large egg
For the Cream Filling
- 2 (8-ounce/226 g) packages cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (20-ounce/565 g) can crushed pineapple, well drained
- 1 cup sweetened shredded coconut
For the Topping
- ½ cup sweetened shredded coconut
- Whipped cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, combine the cake mix, melted butter, and egg until a soft dough forms.
- Press the dough evenly into the bottom of the prepared baking dish.
- In another bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, then mix in the vanilla extract.
- Fold in the well-drained crushed pineapple and 1 cup of shredded coconut.
- Spread the filling evenly over the prepared crust.
- Sprinkle the remaining ½ cup shredded coconut over the top.
- Bake for 40–45 minutes, or until the center is set and the coconut is lightly golden.
- Cool completely, then refrigerate for at least 2 hours before slicing for the best texture.
- Serve chilled with a dollop of whipped cream if desired.
Serving Suggestions
- Garnish with fresh pineapple chunks or maraschino cherries.
- Sprinkle with toasted coconut for extra crunch.
- Pair with vanilla ice cream or a cup of coffee.
- Add a little lime zest for a bright citrus twist.
Tips
- Drain the pineapple thoroughly to prevent the filling from becoming watery.
- Toast the coconut before adding it to the topping for a deeper, nuttier flavor.
- Store covered in the refrigerator for up to 4 days.
- This dessert can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Chill Time: 2 hours
Total Time: About 3 hours
Servings: 12 squares