Pineapple Coconut Dream Cake: A Tropical Delight!

Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
In a large mixing bowl, prepare the yellow cake mix according to the package instructions, using the required ingredients (typically water, oil, and eggs).
Stir in the drained crushed pineapple and shredded coconut, mixing well until fully combined.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Cream Cheese Frosting:

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, until fully incorporated. Add the vanilla extract and continue mixing.
If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.
Frost the Cake:

Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
Add the Toppings:

Toast the shredded coconut in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until golden brown. Allow it to cool before sprinkling it on top of the frosted cake.
Optionally, garnish the cake with pineapple slices and maraschino cherries for an extra tropical touch.
Serve:

Slice and serve the cake chilled or at room temperature. Enjoy the tropical flavors in every bite!
Serving and Storage Tips: