Pineapple Coconut Cream Cake (Printable Version)
Tropical coconut and pineapple cream layered on a buttery graham cracker crust. No baking required for this creamy treat.
# What You'll Need:
→ Base
01 - 7 oz graham crackers, finely crushed
02 - 2.6 oz unsalted butter, melted
→ Pineapple Coconut Cream Filling
03 - 1⅓ 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 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 for garnish
# Step-by-Step:
01 - Line the base of a 9-inch springform pan with parchment paper, ensuring it lies flat against the bottom.
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 to form a compact crust. 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 in the full-fat coconut milk and continue beating until the mixture is uniform and well blended.
05 - Gently fold in the chopped pineapple tidbits and desiccated coconut until evenly distributed throughout the cream mixture.
06 - In a separate chilled bowl, whip the heavy cream to stiff peaks. Using a rubber spatula, gently fold the whipped cream into the pineapple coconut mixture in three additions, preserving as much volume as possible.
07 - Pour the filling over the chilled crust and spread into an even layer using an offset spatula. Smooth the surface.
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 - Remove the springform ring, decorate the top with toasted coconut flakes and fresh pineapple slices, then slice and serve chilled.
# Expert Advice:
01 -
- Zero oven time means you can make this in a cramped kitchen during a heatwave without breaking a sweat.
- The combination of tangy pineapple and rich coconut cream layered over a buttery cookie base is genuinely addictive.
02 -
- Under chilling is the number one reason this cake fails to hold its shape, so give it the full four hours minimum.
- Draining canned pineapple on paper towels for ten minutes before adding it prevents a weepy, waterlogged filling.
03 -
- Use full fat coconut milk from a can, not the carton kind you put in coffee, because the lower fat content will leave you with a loose, disappointing filling.
- Toasting coconut flakes in a dry skillet over medium heat for two minutes doubles their flavor and takes this cake from good to unforgettable.