Step 1: Prepare the cream cheese base
In a large mixing bowl, add 8 oz softened cream cheese. Use an electric mixer to beat it until completely smooth and fluffy, with no lumps remaining.

Step 2: Add sugar and vanilla
Add 1/4 cup powdered sugar and 1 tsp vanilla extract. Continue mixing until fully combined, creamy, and slightly thickened.

Step 3: Fold in the whipped topping
Add 1 (8 oz) thawed whipped topping. Gently fold with a silicone spatula using slow, circular motions until fully incorporated. Do not overmix.

Step 4: Wash and dry the fruit
Rinse all fruit under cold water. Pat completely dry with paper towels to prevent excess moisture.

Step 5: Prepare the fruit
Hull and halve 2 cups strawberries. Peel and slice 2 kiwi. Cut 1 cup pineapple into bite-sized chunks (drain well if canned). Measure 1 cup raspberries. Slice optional fruits just before mixing.

Step 6: Combine fruit and cream mixture
Add all prepared fruit into the cheesecake mixture. Gently fold until evenly coated without mashing the fruit.

Step 7: Chill the salad
Cover and refrigerate for at least 1 hour to allow flavors to blend and mixture to firm.

Step 8: Add finishing touch and serve
Sprinkle 1/2 cup toasted shredded coconut on top just before serving. Serve chilled.