Let’s get to the fun part—making this delicious treat! Here’s how:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a bowl, mix flour, sugar, baking powder, and salt. Stir in melted butter until you have a crumbly mixture. Set aside 1 cup of this mixture for the topping.
3. Press the remaining mixture into the bottom of the prepared dish to form the crust. Bake for 10 minutes, then let cool slightly.
4. In a separate bowl, beat the cream cheese, sour cream, and powdered sugar until smooth. Add eggs, one at a time, then vanilla, mixing until combined.
5. Fold in the chopped mango and pineapple gently into the cream cheese mixture.
6. Pour the cream cheese mixture over the cooled crust, spreading evenly.
7. Sprinkle the reserved crumb mixture over the top, followed by shredded coconut if using.
8. Bake for 40-45 minutes until the crumb topping is golden brown and the cheesecake layer is set.
9. Let it cool to room temperature before slicing, or chill in the fridge for a firmer texture.

Pro tip: If you’re like me and tend to get distracted by little ones asking for snacks mid-recipe, don’t worry! This cake is forgiving and waits patiently until you return.