No Bake Pineapple Coconut Cake (Print)
Tropical pineapple and coconut cream layered on a graham cracker crust, no baking needed.
# What You Need:
→ 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)
# How To Make It:
01 - In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is evenly moistened and resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan or deep-dish pie plate. Refrigerate while preparing the filling.
02 - In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until completely smooth and creamy, scraping down the sides as needed.
03 - In a separate chilled bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip.
04 - Gently fold the whipped cream into the cream cheese mixture in three additions, using a spatula with light sweeping motions until just combined and airy.
05 - Fold the well-drained crushed pineapple and 1 cup shredded coconut into the cream mixture until evenly distributed throughout.
06 - Spoon the pineapple coconut cream filling over the prepared crust, spreading evenly with a spatula to create a smooth, level top. Cover tightly and refrigerate for at least 4 hours or overnight until fully set.
07 - Just before serving, sprinkle the toasted coconut evenly over the top and arrange fresh pineapple slices or chunks if desired. Carefully remove the springform ring, slice into wedges, and serve chilled.
# Expert Tips:
01 -
- You will not need to touch your oven once, which is a lifesaver when the kitchen is already hot enough.
- The tropical coconut pineapple combo tastes like vacation in every single bite.
02 -
- Under drained pineapple will make the filling soupy, so press it through a fine mesh sieve and pat it dry with paper towels.
- Overmixing after folding in the whipped cream will deflate the filling and leave you with a dense, heavy cake instead of something cloud light.
03 -
- A splash of pineapple juice mixed into the crust crumbs adds a subtle tang that people will notice but not be able to identify.
- Run your knife under hot water and wipe it dry between each slice for perfectly clean, bakery style cuts.