In a mixing bowl, use an electric mixer on medium speed to beat cream cheese until smooth and fluffy, about 2 minutes.

Sprinkle in powdered sugar and vanilla extract, then mix on low speed until fully incorporated, about 1 minute.

Gently fold in whipped topping into the cream cheese mixture using a spatula.

Rinse and pat dry all your fresh fruits, then slice strawberries, peel and cut kiwis, and drain pineapple chunks.

Combine all chopped fruits with the creamy cheesecake mixture, folding gently until every piece is evenly coated.

Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour.

Preheat a skillet over medium heat, add toasted coconut flakes, and stir continuously until golden-brown.

Before serving, sprinkle the toasted coconut flakes on top of the salad.