Pineapple Coconut Cream Cake (Printable Version)
Tropical no-bake dessert with creamy coconut, pineapple, and a crunchy cookie base. Simple and refreshing.
# 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 vanilla extract
07 - 10.5 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 - 1.75 oz toasted coconut flakes
11 - 3.5 oz pineapple slices or tidbits
# How To Make It:
01 - Line the base of a 9-inch springform pan with parchment paper and set aside.
02 - Combine the crushed graham crackers with the melted butter in a medium bowl, stirring until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan, creating a uniform and compact layer. Place the pan in the refrigerator to chill while you prepare the filling.
03 - Using an electric mixer, beat the softened cream cheese with the powdered sugar and vanilla extract in a large bowl until completely smooth and free of lumps.
04 - Pour in the full-fat coconut milk and continue beating until the mixture is well blended and silky.
05 - Gently fold the chopped pineapple tidbits and desiccated coconut into the cream cheese mixture using a spatula, distributing them evenly throughout.
06 - In a separate chilled bowl, whip the heavy cream until stiff peaks hold their shape. Carefully fold the whipped cream into the pineapple coconut mixture in three additions, maintaining as much volume as possible.
07 - Spread the filling evenly over the chilled crust, smoothing the surface with a spatula to create a level top.
08 - Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, until the filling is firm and fully set.
09 - Before serving, remove the springform ring and decorate the top with toasted coconut flakes and additional pineapple slices or tidbits.
# Expert Advice:
01 -
- Zero oven time means your kitchen stays cool, which is basically a public service during summer.
- The contrast between the buttery cookie base and the airy coconut pineapple cream will make people think you spent all day on this.
02 -
- Under draining the pineapple is the number one reason this cake turns soupy, so really press those tidbits dry between paper towels like you mean it.
- The cake needs the full four hours minimum to set properly, and cutting into it early will result in a slice that slumps into a puddle of regret.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, because cold equipment makes the cream whip faster and hold its shape better.
- Run a thin knife around the edge of the pan before releasing the springform, which prevents the sides from sticking and tearing your beautiful cake.