1. IngredientsFor the cake
    • 1 box vanilla cake mix
    • Ingredients listed on the box (eggs, oil, water)
    For the pineapple layer
    • 1 can crushed pineapple (20 oz / 565 g), with juice
    • ½ cup sugar
    • 1 tbsp cornstarch
    For the creamy layer
    • 1 can sweetened condensed milk (14 oz / 397 g)
    • 1½ cups whipped topping
    • 1 cup shredded coconut
    For topping
    • 1 cup whipped topping
    • ½ cup toasted coconut flakes
    Instructions
    1. Bake the cake: Prepare cake mix according to package directions. Bake in a 9×13-inch (23×33 cm) dish and let cool slightly.
    2. Make pineapple topping: Simmer pineapple, sugar, and cornstarch for 5–7 minutes until thickened. Cool.
    3. Add cream: Mix condensed milk with whipped topping and shredded coconut until smooth.
    4. Layer: Spread the creamy mixture over the cake, then spoon the cooled pineapple topping over it.
    5. Decorate: Spread or pipe whipped topping on each serving and sprinkle with toasted coconut.
    6. Chill: Refrigerate for at least 4 hours before serving.
    Tip: Keep refrigerated and serve cold for the best creamy texture.