Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a large bowl, combine the cake mix with the drained crushed pineapple (including its juice for extra moisture). Stir gently until everything is just combined—this addition keeps your cake wonderfully moist and infused with pineapple flavor.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it—ovens can vary! Once baked, let the cakes cool completely on a wire rack before frosting.

While the cake cools, it’s time to create that luscious coconut cream topping. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture along with the shredded coconut.

Place one cake layer on your serving plate. Spread a generous amount of the coconut frosting over the top. Add the second cake layer and frost the top and sides evenly. For an extra tropical touch, sprinkle toasted coconut flakes on top.

Refrigerate the assembled cake for at least 1 hour before serving. This helps the flavors meld beautifully and ensures the frosting is perfectly set