Pineapple Coconut Cream Cake (Printable)
Tropical pineapple and coconut cream layered on a buttery graham crust, no oven required.
# 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
# Steps:
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 of a 9-inch springform pan or deep-dish pie plate, creating an even layer. 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 to stiff peaks using an electric mixer. Be careful not to overwhip.
04 - Gently fold the whipped cream into the cream cheese mixture in two additions until just combined and light. Fold in the well-drained crushed pineapple and 1 cup shredded coconut until evenly distributed throughout the filling.
05 - Spoon the pineapple coconut cream filling over the chilled crust, spreading evenly with a spatula to create a smooth, level top.
06 - Cover the cake tightly and refrigerate for at least 4 hours, or preferably overnight, until the filling is firm and fully set.
07 - Just before serving, sprinkle the toasted coconut over the top and arrange pineapple slices or chunks for garnish if desired. Carefully remove the springform ring, slice into wedges, and serve chilled.
# Expert Advice:
01 -
- Your kitchen stays completely cool because there is zero baking involved, which is a lifesaver on sticky days.
- The tropical flavor combination tastes like vacation in every single bite.
02 -
- Under drained pineapple is the number one reason this cake turns into a puddle, so press it through a fine mesh strainer and pat it with paper towels.
- Softening the cream cheese fully before beating saves you from a lumpy filling that no amount of extra mixing can fix.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream, because cold equipment whips faster and holds shape longer.
- Toasting coconut in a dry skillet over medium heat takes about three minutes and fills your kitchen with an incredible aroma that makes everyone ask what you are cooking.