Pineapple Coconut Cream Cake (Printer-friendly)
Tropical layers of coconut cream and pineapple on a crunchy cookie base, no oven needed.
# What You Need:
→ Base
01 - 7 oz graham crackers, crushed into fine crumbs
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 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, 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 the paper 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 into the base of the prepared pan to form a compact, even layer. Place in the refrigerator to set while preparing the filling.
03 - Beat the softened cream cheese with powdered sugar and vanilla extract in a large bowl 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 blended and silky.
05 - Fold the chopped pineapple tidbits and desiccated coconut into the cream mixture using a rubber spatula, distributing evenly throughout.
06 - In a separate chilled bowl, whip the cold heavy cream until stiff peaks hold their shape. Gently fold the whipped cream into the pineapple coconut mixture in two additions, preserving as much air volume as possible.
07 - Spread the finished filling evenly over the chilled crust, smoothing the surface with a spatula to create a level top.
08 - Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight until the filling is fully set and holds its shape when sliced.
09 - Just before serving, arrange toasted coconut flakes and fresh pineapple slices over the top. Slice with a warm knife for clean portions.
# Expert Tips:
01 -
- Zero oven time means you can make this in a dorm room, a rental cabin, or a kitchen with a broken stove like mine was that day.
- The contrast between the buttery cookie base and the airy coconut pineapple cream is the kind of texture pairing that makes people close their eyes when they eat.
02 -
- Wet pineapple is the enemy of a set filling, so drain canned tidbits thoroughly and pat fresh pineapple dry with paper towels before folding them in.
- Resist the urge to shorten the chilling time because slicing before the filling is fully set will give you a beautiful but sadly droopy puddle.
03 -
- Run a thin knife under hot water, dry it, and slice with the warm blade for flawlessly clean edges that make every slice look like it belongs in a photograph.
- Toast coconut flakes in a dry skillet over medium heat, shaking constantly, because they go from golden to burnt in the time it takes to answer a text message.