Pineapple Coconut Cream Cake (Printable version)
Tropical no-bake dessert with creamy coconut, pineapple chunks, and a buttery cookie base. Ready in 25 minutes prep time.
# Ingredient list:
→ Base
01 - 7 oz graham crackers, finely crushed
02 - 2.6 oz unsalted butter, melted
→ Pineapple Coconut Cream Filling
03 - 1 ⅔ cups full-fat coconut milk
04 - 8.8 oz cream cheese, softened to room temperature
05 - 3.5 oz powdered sugar
06 - 1 teaspoon pure 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, chilled
→ Topping
10 - 1.75 oz toasted coconut flakes
11 - 3.5 oz pineapple slices or tidbits for garnish
# Directions:
01 - Line the bottom of a 9-inch springform pan with parchment paper and set aside.
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 base of the prepared pan. Place in the refrigerator to chill while making the filling.
03 - In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until completely smooth and lump-free.
04 - Pour the full-fat coconut milk into the cream cheese mixture and beat on medium speed until fully combined and silky.
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 heavy cream to stiff peaks. 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 and spread into an even layer. Smooth the surface with an offset spatula or the back of a spoon.
08 - Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the filling is firm and set.
09 - Before serving, arrange toasted coconut flakes and fresh pineapple slices over the top. Slice with a warm knife for clean portions.
# Expert Tips:
01 -
- Zero oven time means your kitchen stays cool, which is a lifesaver when the temperature outside is merciless.
- The combination of tangy cream cheese and rich coconut milk creates a filling that people genuinely cannot stop eating.
- It looks stunning on a table despite requiring almost no technical skill to assemble.
- You can make it the night before and forget about it until your guests walk through the door.
02 -
- If your cream cheese is not fully softened you will end up chasing stubborn lumps through the filling and no amount of extra beating will fix it.
- Drain the pineapple thoroughly because excess liquid pooling in the filling is the fastest way to end up with a soggy cake that refuses to set.
- The cake needs the full four hours minimum to set properly, and cutting into it early will result in a filling that spreads across the plate instead of holding a clean slice.
03 -
- Place your mixing bowl and beaters in the freezer for ten minutes before whipping the cream because cold equipment produces the stiffest peaks in the shortest time.
- Run a thin knife under hot water and wipe it dry between each slice for portions that look as polished as anything from a bakery window.