In a large mixing bowl, beat 8 ounces of softened cream cheese using an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until well blended, roughly another 1-2 minutes.

Gently fold in 2 cups of thawed whipped topping into the cream cheese mixture using a spatula, being careful not to overmix.

Rinse and thoroughly dry all your fruits. Cut 1 cup of strawberries in halves, peel and slice 2 kiwis, and chop 1 cup of pineapple into bite-sized pieces.

Carefully fold the prepared strawberries, pineapple, kiwi, and raspberries into the creamy cheesecake mixture using a spatula.

Cover the salad with plastic wrap and refrigerate for at least 1 hour to meld flavors.

Once chilled, give the salad a gentle stir before serving and sprinkle toasted coconut flakes on top.