Pineapple Coconut Cream Cake (Printable)

Tropical no-bake dessert layered with pineapple, coconut, and whipped cream on a graham cracker crust.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - ½ 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 - ½ cup sweetened shredded coconut, toasted
11 - Pineapple slices or chunks for garnish (optional)

# Directions:

01 - In a mixing bowl, combine the 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. Place in the refrigerator to chill 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 using an electric mixer until stiff peaks form. Be careful not to overwhip.
04 - Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula, until just combined and light and fluffy. Avoid overmixing to maintain the airy texture.
05 - Fold the well-drained crushed pineapple and 1 cup of shredded coconut into the cream mixture until evenly distributed throughout.
06 - Spoon the pineapple coconut cream filling over the chilled crust, spreading it evenly with a spatula to create a smooth, level top.
07 - Cover the cake tightly and refrigerate for at least 4 hours, or preferably overnight, until the filling is fully set and firm.
08 - Just before serving, sprinkle the toasted coconut evenly over the top. Garnish with fresh pineapple slices or chunks if desired. Carefully remove the springform ring, slice into wedges, and serve chilled.

# Expert Advice:

01 -
  • Zero oven time means you can make this in a sweltering kitchen without breaking a sweat, and honestly that alone is worth celebrating.
  • The combination of tangy pineapple and rich coconut cream tastes like a vacation you did not know you needed on a random Tuesday night.
  • It looks incredibly impressive sliced from a springform pan, yet the entire thing comes together with about twenty five minutes of actual effort.
02 -
  • Under draining the pineapple is the number one reason this cake fails to set properly, so press that fruit against a fine mesh strainer and really squeeze out every last drop.
  • If your cream cheese is even slightly cold when you try to blend it, you will chase lumps forever and never fully win that battle.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream and you will reach stiff peaks significantly faster.
  • A tablespoon of pineapple juice mixed into the crust crumbs adds a subtle tang that ties the whole dessert together beautifully.

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