We all need an escape now and then, right? This Coconut Cream Cake might just be your new ticket to paradise—no passport required. Every forkful is soft, sweet, and layered with sunshine, thanks to a dreamy blend of coconut cream, crushed pineapple, and whipped topping. The kind of dessert that makes you close your eyes and sigh a little because it’s *that* good. I first baked this cake on a whim for a friend’s potluck, and let me tell you—people talked more about the cake than the host’s new patio furniture. It’s ridiculously easy, which makes it even more dangerous because now I find myself making it for... everything. Birthdays? Yep. Midweek blues? Absolutely. Breakfast? Don’t judge me. This coconut cream dessert is part pineapple delight, part cream cake daydream, and fully foolproof. If you’re hunting for coconut recipes easy enough to whip up before dinner—or ones that feel like a creamy cousin of coconut cream ice cream—this one delivers. No mixer needed, no baking degree required. Just good old-fashioned mixing, layering, and chilling. And probably a second slice.