Pineapple Coconut Cream Cake (Printer-Friendly)
Creamy coconut and pineapple layers on a crunchy cookie base, no oven required.
# What You'll Need:
→ Base
01 - 7 oz graham crackers, crushed into fine crumbs
02 - 1/3 cup unsalted butter, melted
→ Pineapple Coconut Cream Filling
03 - 1 ¾ 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 chopped (fresh or canned)
08 - 1/4 cup desiccated coconut
09 - 1 cup heavy whipping cream, cold
→ Topping
10 - 1/4 cup toasted coconut flakes
11 - 3.5 oz pineapple slices or tidbits
# How to Make It:
01 - Line the base of a 9-inch springform pan with parchment paper.
02 - In a medium bowl, combine the crushed graham crackers with the melted butter, stirring until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form a compact, even layer. Place the pan in the refrigerator to chill while preparing the filling.
03 - In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract using an electric mixer until the mixture is smooth and free of lumps.
04 - Pour in the full-fat coconut milk and continue beating until the mixture is fully combined and creamy.
05 - Using a rubber spatula, gently fold the chopped pineapple tidbits and desiccated coconut into the cream cheese mixture until evenly distributed.
06 - In a separate chilled bowl, whip the cold heavy cream with an electric mixer until stiff peaks hold their shape. Carefully fold the whipped cream into the pineapple coconut mixture in three additions, preserving as much volume as possible, until fully incorporated.
07 - Pour the filling over the chilled crust and spread it into an even layer using an offset spatula, smoothing the top.
08 - Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until the filling is firm and fully set.
09 - Before serving, remove the springform ring and garnish the top with toasted coconut flakes and fresh pineapple slices or tidbits. Slice with a warm knife for clean portions.
# Expert Advice:
01 -
- No oven means your kitchen stays cool and you stay sane during the hottest months of the year.
- The combination of tangy pineapple and rich coconut cream tastes like a vacation you did not have to book.
02 -
- Drain the pineapple thoroughly because excess liquid will turn your set filling into a soupy disappointment.
- The cake needs a full four hours minimum in the fridge and cutting it early will cause it to slump and lose its gorgeous layered look.
03 -
- Place your mixing bowl and beaters in the freezer for ten minutes before whipping the cream and it will reach stiff peaks in half the time.
- Toast coconut flakes in a dry skillet over low heat and stir constantly because they go from golden to burnt in seconds.