Tropical Strawberry Split Cake

Directions:
Prepare the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan or pie dish.
Bake for 8-10 minutes. Let it cool completely.
Prepare the Filling:
Beat the softened cream cheese and powdered sugar in a large bowl until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Stir in vanilla extract, crushed pineapple, chopped strawberries, and shredded coconut.
Spread the mixture evenly over the cooled crust.
Prepare the Topping:
In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the filling.
Chill and Serve:
Refrigerate the cake for at least 4 hours or until set.
Before serving, garnish with extra strawberries and shredded coconut.
This Tropical Strawberry Split Cake is a tropical paradise in every bite—perfect for a summer treat or any occasion that calls for a little sweetness! 🌴🍓