No Bake Pineapple Coconut Cake (Printable)
Tropical pineapple and coconut cream layered on a buttery graham crust, no oven required.
# What You'll Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Pineapple Coconut Cream Filling
04 - 1 (20 oz) can crushed pineapple, well drained
05 - 1 cup sweetened shredded coconut
06 - 1 (8 oz) package cream cheese, softened to room temperature
07 - 1 cup powdered sugar
08 - 1 teaspoon pure 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 Cook:
01 - In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed. Transfer to a 9-inch springform pan or deep-dish pie plate and press firmly into an even layer across the bottom. Refrigerate while preparing the filling.
02 - In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer on medium speed until completely smooth and free of lumps.
03 - In a separate chilled bowl, whip the cold heavy cream with an electric mixer on high speed 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 with light sweeping motions, until just combined and airy.
05 - Fold the well-drained crushed pineapple and 1 cup shredded coconut into the cream mixture until evenly distributed throughout.
06 - Spoon the filling over the chilled crust and spread into an even layer using an offset spatula, smoothing the top.
07 - Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight until the filling is firm and set.
08 - Just before serving, sprinkle toasted coconut over the top and arrange pineapple slices or chunks for garnish if desired. Remove the springform ring, slice into wedges, and serve chilled.
# Expert Suggestions:
01 -
- No oven required, which is a lifesaver when its too hot to breathe near a stove.
- The combination of tangy pineapple and toasty coconut tastes like vacation in every single bite.
02 -
- Draining the pineapple properly is nonnegotiable. I once rushed it and ended up with a soupy mess that still tasted great but refused to hold a slice shape.
- Toasting the coconut for the topping in a dry skillet over medium heat takes about three minutes and transforms the flavor from flat to nutty and complex.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream and you will get to stiff peaks in half the time.
- If you want an extra punch of pineapple flavor, drizzle a tablespoon of the reserved juice over the crust before adding the filling.