Pineapple Coconut Cream Cake (Print Page)
Creamy coconut and pineapple layers on a crunchy cookie base — no oven needed for this tropical treat.
# What You Need:
→ Base
01 - 7 oz graham crackers, crushed into fine crumbs
02 - 1/3 cup unsalted butter, melted
→ Pineapple Coconut Cream Filling
03 - 1 3/4 cups full-fat coconut milk
04 - 9 oz cream cheese, softened to room temperature
05 - 1/2 cup powdered sugar
06 - 1 tsp vanilla extract
07 - 10 oz pineapple tidbits, drained and finely chopped (fresh or canned)
08 - 1/4 cup desiccated coconut
09 - 1 cup heavy whipping cream, well chilled
→ Topping
10 - 1/4 cup toasted coconut flakes
11 - 3.5 oz fresh pineapple slices or tidbits
# Directions:
01 - Line the base of a 9-inch springform pan with parchment paper, pressing it flat to ensure an even surface.
02 - Combine the crushed graham crackers and melted butter in a medium bowl until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan, creating a uniform, compact layer. Place the pan in the refrigerator to chill while preparing the filling.
03 - Beat the softened cream cheese with powdered sugar and vanilla extract in a large bowl 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 until fully combined and silky.
05 - Gently fold in the chopped pineapple tidbits and desiccated coconut using a rubber spatula, distributing them evenly throughout the mixture.
06 - In a separate chilled bowl, whip the heavy cream until stiff peaks hold their shape. Carefully fold the whipped cream into the pineapple-coconut mixture in two additions, maintaining as much air as possible.
07 - Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula or the back of a spoon.
08 - Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is firm and set.
09 - Before serving, remove the springform ring and garnish the top with toasted coconut flakes and additional pineapple slices or tidbits. Slice with a warm knife for clean portions.
# Expert Tips:
01 -
- Zero oven time means your kitchen stays cool even on the hottest days of the year.
- The tropical combination of coconut and pineapple tastes like a vacation you did not know you needed.
- It looks stunning enough for a dinner party but takes only about 25 minutes of actual effort.
02 -
- Under draining canned pineapple is the number one reason this cake turns soupy, so press those tidbits gently in a fine mesh strainer and let them sit for a few minutes.
- The cake needs a full 4 hours minimum to set properly, and cutting into it early will result in a delicious but structurally disappointing puddle.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, because cold equipment makes the cream whip faster and hold its structure longer.
- Run a thin knife around the edge of the pan before releasing the springform, and your cake will come away clean without any clinging or tearing.