This looks like a tropical dessert with layers of pineapple, cream, and toasted coconut. Here’s a recipe inspired by the image:
Pineapple Coconut Delight
Ingredients:
•For the Base Layer:
•1 box yellow cake mix (prepared as per box instructions)
•1/2 cup shredded sweetened coconut (optional, for extra flavor)
•For the Cream Layer:
•1 package (8 oz) cream cheese, softened
•1 cup powdered sugar
•1 tub (8 oz) whipped topping (Cool Whip), thawed
•For the Pineapple Layer:
•2 cans (20 oz each) crushed pineapple, drained (reserve some juice)
•1/4 cup sugar (optional, for sweetness)
•3 tbsp cornstarch
•For the Topping:
•1 cup toasted coconut flakes
•Additional whipped topping (optional, for serving)
Instructions:
1. Prepare the Base Layer:
1.Prepare the yellow cake mix according to the box instructions, folding in the shredded coconut if desired.
2.Bake in a 9×13-inch baking dish until golden brown. Let cool completely.
2. Make the Cream Layer:
1.Beat the cream cheese and powdered sugar until smooth and creamy.
2.Fold in the whipped topping until well combined. Spread evenly over the cooled cake.
3. Prepare the Pineapple Layer:
1.In a saucepan, combine the drained crushed pineapple, sugar (if using), and cornstarch.
2.Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool completely.
3.Spread the cooled pineapple mixture over the cream layer.
4. Add the Topping:
1.Sprinkle the toasted coconut flakes evenly over the pineapple layer.
2.Refrigerate for at least 2-3 hours (or overnight) to set.
5. Serve:
•Slice into squares and serve with an extra dollop of whipped topping, if desired.
Let me know if you’d like to customize the recipe further!
