Pineapple Coconut Cream Cake (Printer-friendly)
Tropical no-bake dessert with pineapple, coconut, and cream on a graham cracker crust.
# What you'll need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Pineapple Coconut Cream Layer
04 - 1 (20 oz) can crushed pineapple, well drained
05 - 1 cup sweetened shredded coconut
06 - 1 (8 oz) package cream cheese, softened
07 - 1 cup powdered sugar
08 - 1 teaspoon vanilla extract
09 - 2 cups heavy whipping cream, cold
→ Topping
10 - 1/2 cup sweetened shredded coconut, toasted
11 - Pineapple slices or chunks for garnish (optional)
# Method:
01 - In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or deep-dish pie plate. Chill in the refrigerator while preparing the filling.
02 - In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
03 - In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer. Gently fold the whipped cream into the cream cheese mixture until just combined and fluffy.
04 - Fold the well-drained crushed pineapple and 1 cup shredded coconut into the cream mixture until evenly distributed.
05 - Spoon the pineapple coconut cream mixture over the prepared crust, smoothing the top evenly with a spatula.
06 - Cover the cake and refrigerate for at least 4 hours, or overnight, until fully set.
07 - Just before serving, sprinkle toasted coconut over the top and garnish with extra pineapple if desired. Carefully remove the springform ring, slice, and serve chilled.
# Expert Tips:
01 -
- You get a showstopper tropical dessert without ever heating up your kitchen, which honestly feels like cheating in the best way.
- The contrast of tangy pineapple against silky cream cheese filling is the kind of flavor pairing that makes people close their eyes when they take a bite.
02 -
- Under drained pineapple will make your beautiful cake weep and pool liquid at the bottom, so spend the extra three minutes pressing it dry.
- Chilling for the full four hours is nonnegotiable because cutting into it early means the filling will slump and spread instead of holding its shape.
03 -
- A tablespoon of dark rum folded into the cream cheese mixture turns this from a great dessert into something people will genuinely text you about the next day.
- Toasting the coconut for the topping in a dry skillet over medium low heat takes about three minutes and adds a warmth and crunch that raw coconut simply cannot match.