2. Make the pineapple filling:
In a small saucepan, combine the second can of undrained crushed pineapple with sugar and cornstarch.
Heat over medium heat, stirring until mixture thickens slightly (5–7 minutes).
Let cool, then spread over cooled cake.
3. Prepare the topping:
In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
Fold in whipped topping gently until fully combined.
Spread this mixture over the pineapple layer.
4. Add coconut:
Sprinkle shredded coconut generously over the top.
For extra flavor, lightly toast the coconut beforehand (optional).
5. Chill:
Cover and refrigerate for at least 4 hours (or overnight) before serving.
Serving Suggestions:
Serve cold with a fresh mint sprig or a wedge of pineapple for garnish.
Perfect for potlucks, summer picnics, or tropical-themed parties.
Store leftovers in the fridge for up to 5 days.
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