Pineapple Coconut Cream Cake (Printable)
Tropical no-bake dessert with creamy coconut, fresh pineapple, and a crunchy cookie base.
# What You Need:
→ Crust
01 - 7 oz graham crackers or digestive biscuits, finely crushed
02 - 2.6 oz unsalted butter, melted
→ Pineapple Coconut Filling
03 - 1 ¾ cups full-fat coconut milk
04 - 8.8 oz cream cheese, softened to room temperature
05 - 3.5 oz powdered sugar
06 - 1 tsp pure vanilla extract
07 - 10.6 oz pineapple tidbits, drained well and roughly chopped (fresh or canned)
08 - 2.1 oz desiccated coconut
09 - 1 cup heavy whipping cream, well chilled
→ Topping
10 - 1.8 oz toasted coconut flakes
11 - 3.5 oz pineapple slices or tidbits for garnish
# How-To:
01 - Line the base of a 9-inch springform pan with parchment paper, ensuring the paper lies flat against the bottom.
02 - Combine the crushed graham crackers and melted butter in a medium bowl until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Place in the refrigerator to set while preparing the filling.
03 - In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract using an electric mixer until completely smooth and free of lumps.
04 - Pour the full-fat coconut milk into the cream cheese mixture and beat on medium speed until thoroughly combined and uniform in texture.
05 - Gently fold the drained, 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 until stiff peaks hold their shape. Delicately 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, spreading it into an even layer. Smooth the surface with an offset spatula or the back of a spoon.
08 - Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, until the filling is fully set and holds its shape when sliced.
09 - Remove the springform ring and parchment paper. Scatter toasted coconut flakes over the top and arrange pineapple slices or tidbits as desired. Slice with a sharp knife dipped in warm water for clean edges.
# Expert Tips:
01 -
- No oven means you can make this in the dead of summer without breaking a sweat in your kitchen.
- The texture lands somewhere between a cheesecake and a mousse and it tastes like a vacation you did not know you needed.
- Everything comes together in about twenty five minutes of active work then the fridge does the rest.
02 -
- If you skip draining the pineapple thoroughly the extra juice will prevent the cake from setting properly and you will end up with something closer to a very delicious soup.
- Chilling overnight rather than just four hours makes a dramatic difference in how cleanly the slices hold their shape.
03 -
- Full fat coconut milk is not a suggestion, it is the entire foundation of the filling so please do not substitute the light version and expect the same result.
- Toasting your own coconut flakes in a dry skillet for about two minutes gives you a depth of flavor that store bought toasted coconut never quite matches.