Pineapple Coconut Cream Cake (Printable)
Tropical layers of pineapple, coconut, and whipped cream on a graham cracker crust. No baking 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 (optional)
# Directions:
01 - In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or deep-dish pie plate. Chill in the refrigerator while preparing the filling.
02 - In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
03 - In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer. Gently fold the whipped cream into the cream cheese mixture until just combined and fluffy.
04 - Fold in the well-drained crushed pineapple and 1 cup shredded coconut until evenly distributed throughout the cream mixture.
05 - Spoon the pineapple coconut cream mixture over the prepared crust, smoothing the top evenly with a spatula.
06 - Cover the cake and refrigerate for at least 4 hours, or overnight, until fully set and firm.
07 - Just before serving, sprinkle the toasted coconut over the top and garnish with extra pineapple if desired. Carefully remove the springform ring, slice, and serve chilled.
# Expert Tips:
01 -
- Your kitchen stays completely cool because there is zero baking involved, which makes this a summer hero dessert.
- The tropical combination of pineapple and coconut tastes like a vacation you did not have to book.
02 -
- Drain the crushed pineapple obsessively by pressing it against a fine mesh sieve with the back of a spoon until barely a drop escapes, because wet pineapple means a filling that never fully sets.
- Chilling for the full four hours is not negotiable since the cream needs that time to firm up into sliceable, hold its shape perfection.
03 -
- Pop your mixing bowl and beaters in the freezer for ten minutes before whipping the cream because cold equipment whips faster and holds its shape longer.
- A tablespoon of pineapple juice mixed into the crust crumbs adds a subtle brightness that ties the base to the filling in a way guests will notice but not quite be able to name.