Pineapple Coconut Cream Cake (Printable)

Tropical no bake dessert with pineapple, coconut and cream on graham cracker crust.

# What You’ll 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:

01 - In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press 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 using 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 in the well-drained crushed pineapple and 1 cup shredded coconut until evenly distributed throughout the cream mixture.
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 the toasted coconut over the top and garnish with fresh pineapple slices if desired. Carefully remove the springform ring, slice, and serve chilled.

# Expert Advice:

01 -
  • No oven required so your kitchen stays cool even on the most brutal summer days
  • The combination of tangy pineapple and rich coconut cream tastes like a vacation you did not know you needed
  • It looks impressively fancy but comes together with just a bowl and a mixer
02 -
  • Drain the pineapple obsessively pressing it through a fine mesh sieve because excess liquid will turn your beautiful cream layer into soup
  • Do not skip the full four hour chill or the cake will weep and slide when you cut into it
  • Soften the cream cheese fully before beating or you will chase lumps through the filling forever
03 -
  • Pop your mixing bowl and beaters in the freezer for ten minutes before whipping the cream and it will reach stiff peaks in half the time
  • A tablespoon of pineapple juice mixed into the crust crumbs adds a subtle tang that people notice but can never quite identify

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