Pineapple Coconut Cream Cake (Printable version)
Tropical coconut and pineapple cream layered on a buttery cookie base, no baking required.
# Ingredient List:
→ Base
01 - 7 oz graham crackers or digestive biscuits, finely crushed
02 - 2.6 oz unsalted butter, melted
→ Pineapple Coconut Cream Filling
03 - 1 2/3 cups full-fat coconut milk
04 - 8.8 oz cream cheese, softened to room temperature
05 - 3.5 oz powdered sugar
06 - 1 tsp pure vanilla extract
07 - 10.6 oz pineapple tidbits, drained and chopped (fresh or canned)
08 - 2.1 oz desiccated coconut
09 - 1 cup heavy whipping cream, kept cold
→ Topping
10 - 1.8 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 it lies flat against the bottom.
02 - Combine the crushed graham crackers and melted butter in a medium bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan to form a compact crust. Place in the refrigerator to chill while making the filling.
03 - In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until completely smooth and lump-free.
04 - Pour in the full-fat coconut milk and continue beating until the mixture is uniform and well blended.
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 cold heavy cream until stiff peaks hold their shape. Carefully fold the whipped cream into the pineapple-coconut mixture in three additions, preserving as much air as possible.
07 - Pour the filling over the chilled crust and spread into an even layer. Smooth the surface 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 fully set.
09 - Before serving, release the springform ring and decorate the top with toasted coconut flakes and fresh pineapple slices or tidbits. Slice with a warm knife for clean portions.
# Expert Suggestions:
01 -
- Zero oven time means you can make this on the hottest days without breaking a sweat, and your kitchen stays cool as a cucumber.
- The contrast between the buttery cookie base and the pillowy coconut pineapple cream is the kind of thing that makes people close their eyes when they take a bite.
- It looks stunning enough for a dinner party but takes only about 25 minutes of actual hands on work.
02 -
- Under draining the pineapple is the number one reason this cake turns soggy, so press those tidbits between paper towels like you mean it.
- Chilling for the full four hours is nonnegotiable, because slicing too early gives you a wobbly mess that tastes good but looks like a crime scene.
03 -
- Full fat coconut milk is not a suggestion here, it is the law, because the lower fat versions will leave you with a filling that never quite sets up properly.
- Toasting the coconut flakes right before serving rather than in advance keeps them crunchy and aromatic, which is the finishing touch that makes people ask what your secret is.