Pineapple Coconut Cream Cake (Printable Version)
Tropical coconut and pineapple layers on a crunchy cookie base, no oven needed.
# What You Need:
→ Base
01 - 7 oz graham crackers or digestive biscuits, finely crushed
02 - 2.6 oz unsalted butter, melted
→ Pineapple Coconut Cream Filling
03 - 1 ¾ cups full-fat coconut milk
04 - 8.8 oz cream cheese, softened to room temperature
05 - 3.5 oz powdered sugar
06 - 1 tsp vanilla extract
07 - 10.5 oz pineapple tidbits, drained and chopped (fresh or canned)
08 - 2.1 oz desiccated coconut
09 - 1 cup heavy whipping cream, well chilled
→ Topping
10 - 1.75 oz toasted coconut flakes
11 - 3.5 oz pineapple slices or tidbits for garnish
# How to Make It:
01 - Line the base of a 9-inch springform pan with parchment paper, ensuring the paper lies flat against the bottom.
02 - In a medium bowl, combine the crushed graham crackers with the melted butter, stirring until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan to create a uniform crust layer. Place in the refrigerator to set while preparing the filling.
03 - In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract using an electric mixer until completely smooth and free of lumps.
04 - Pour in the full-fat coconut milk and continue beating until the mixture is well combined and silky in texture.
05 - Fold in the drained, chopped pineapple tidbits and desiccated coconut using a rubber spatula, distributing evenly throughout the mixture.
06 - In a separate chilled bowl, whip the heavy cream until stiff peaks hold their shape. Gently fold the whipped cream into the pineapple coconut mixture in three additions, preserving as much volume as possible.
07 - Pour the filling over the chilled crust, spreading it into an even layer. Smooth the surface with a spatula for a clean finish.
08 - Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until the filling is fully set and firm.
09 - Before serving, remove the springform ring and decorate the top with toasted coconut flakes and additional pineapple slices or tidbits. Slice with a warm knife for clean portions.
# Expert Tips:
01 -
- The contrast between the buttery cookie base and the cloud like coconut cream filling is genuinely addictive.
- Zero oven time means you can make this even in the dead of summer without heating up your kitchen one degree.
02 -
- Wet pineapple is the number one reason this cake fails to set properly so drain and pat those tidbits thoroughly.
- The cake needs a full four hours minimum in the fridge and cutting early will result in a filling that slumps and spreads everywhere.
03 -
- Chill 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.
- Run a thin knife under hot water then wipe it dry before each slice for perfectly clean bakery style cuts.