Pineapple Coconut Cream Cake (Printable)
Tropical no-bake dessert with creamy coconut, fresh pineapple, and a crunchy cookie base.
# What You'll Need:
→ Base
01 - 7 oz graham crackers, crushed into fine crumbs
02 - 2.6 oz unsalted butter, melted
→ Pineapple Coconut Cream Filling
03 - 1 ¾ cups full-fat coconut milk
04 - 8.8 oz cream cheese, softened to room temperature
05 - 3.5 oz powdered sugar
06 - 1 tsp pure vanilla extract
07 - 10.6 oz pineapple tidbits, drained and chopped (fresh or canned)
08 - 2.1 oz desiccated coconut
09 - 1 cup heavy whipping cream, kept cold
→ Topping
10 - 1.8 oz toasted coconut flakes
11 - 3.5 oz pineapple slices or tidbits for garnish
# How To Make It:
01 - Line the bottom of a 9-inch springform pan with parchment paper, ensuring it lies flat against the base.
02 - Combine the crushed graham crackers with melted butter in a medium bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Place in the refrigerator to firm up while making the filling.
03 - Using an electric mixer, beat the softened cream cheese with powdered sugar and vanilla extract in a large bowl until completely smooth and free of lumps.
04 - Pour the full-fat coconut milk into the cream cheese mixture and beat on medium speed until fully blended and uniform.
05 - Gently fold the chopped pineapple tidbits and desiccated coconut into the mixture using a rubber spatula, distributing evenly throughout.
06 - In a separate chilled bowl, whip the cold heavy cream until stiff peaks hold their shape. Carefully fold the whipped cream into the pineapple coconut mixture in three additions, preserving as much air as possible.
07 - Pour the filling over the chilled crust, spreading it into an even layer. Smooth the surface with a spatula.
08 - Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, until the filling is firm and sliceable.
09 - Just before serving, arrange toasted coconut flakes and fresh pineapple slices or tidbits over the top. Slice with a warm knife for clean portions.
# Expert Suggestions:
01 -
- The tropical combination of coconut and pineapple tastes like vacation in every single bite, no plane ticket required.
- Since there is zero baking involved, you can make this even in the tiniest kitchen without breaking a sweat.
- It looks stunning enough for a dinner party but takes only about 25 minutes of actual hands on work.
02 -
- Under draining the pineapple is the number one reason this cake turns runny, so press those tidbits gently in a sieve or pat them dry with paper towels.
- The coconut milk layer can sometimes separate slightly if your kitchen is very warm, so work quickly and get the cake into the fridge without delay.
03 -
- A dash of coconut extract alongside the vanilla transforms this from pleasantly coconut flavored to an absolute coconut explosion.
- Serving it with a drizzle of mango or passionfruit sauce on the plate turns a wonderful dessert into something genuinely unforgettable.