Bake the vanilla cake base in a well-greased 9x13 pan according to the directions on the box. Let cool completely to room temperature.

Once completely cool, poke holes all over the cake using the end of a wooden spoon or a chopstick, pressing down firmly but not all the way.

In a saucepan, combine un-drained crushed pineapple, juice, sugar, lime juice, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Dissolve cornstarch in 2 tbsp water, whisk into the filling, and cook for 1-2 minutes until thick. Allow to cool for 10-15 minutes.

Pour the warm pineapple curd over the cooled, poked cake, ensuring it fills the holes. Let the entire cake chill and set in the refrigerator for at least 4 hours, or ideally overnight.

In a chilled bowl, whip well-chilled heavy cream, powdered sugar, coconut extract, and vanilla extract until stiff peaks form. Cover and refrigerate until assembly.

To serve, cut the set cake into squares. For a stacked look, place one or two squares on a plate, spread coconut whipped cream on top (and between slices, if stacking). Cover the entire cake with an irregular layer of whipped cream, matching the recipe photo.

Scatter freshly diced mango over the whipped cream, place exactly two fresh raspberries in the center, and add small decorative candy shapes. Serve chilled immediately.