𝗧𝗿𝗼𝗽𝗶𝗰𝗮𝗹 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗦𝗽𝗹𝗶𝘁 𝗖𝗮𝗸𝗲

Ingredients
For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Filling:

8 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
1 cup crushed pineapple, drained
1 cup fresh strawberries, chopped
½ cup shredded coconut
For the Topping:

½ cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Fresh strawberries and shredded coconut for garnish
Directions
1. Make the Crust:
Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool completely.

2. Prepare the Filling:
Beat the cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture. Stir in vanilla extract, pineapple, strawberries, and coconut. Spread the filling evenly over the crust.

3. Make the Topping:
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream on top of the filling.

4. Chill and Serve:
Refrigerate the cake for at least 4 hours or until fully set. Garnish with fresh strawberries and shredded coconut before slicing and serving.

Quick Info:
Prep Time: 20 mins | Bake Time: 10 mins | Chill Time: 4 hrs
Servings: 8 | Calories: ~350 per slice

A tropical twist with creamy layers and fruity goodness—this dessert is as stunning as it is delicious!