Tropical Strawberry Split Cake

Tropical Strawberry Split Cake 🍓🍍

Looking for a refreshing dessert that screams summer? This Tropical Strawberry Split Cake combines the tanginess of strawberries, the sweetness of pineapple, and the tropical touch of shredded coconut. It’s light, fruity, and perfect for any occasion.

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup melted unsalted butter.
For the filling:
8 oz softened cream cheese, 1 cup powdered sugar, 1 cup heavy cream, 1 tsp vanilla extract, 1 cup crushed pineapple (drained), 1 cup chopped strawberries, 1/2 cup shredded coconut.
For the topping:
1/2 cup heavy cream, 2 tbsp powdered sugar, 1/2 tsp vanilla extract.
Garnish: Fresh strawberries, shredded coconu

Directions

Prepare the crust:
Mix graham cracker crumbs, sugar, and butter. Press into a 9-inch pan. Bake at 350°F (175°C) for 8–10 minutes. Cool completely.
Make the filling:
Beat cream cheese with powdered sugar. Whip heavy cream separately until stiff and fold into the cream cheese mixture. Add vanilla, pineapple, strawberries, and coconut. Spread over the crust.
Make the topping:
Whip heavy cream with powdered sugar and vanilla until peaks form. Spread over the filling.
Chill and serve:
Refrigerate for 4+ hours. Garnish with fresh fruit and coconut before serving.