No Bake Pineapple Coconut Cake (Print)
Creamy coconut and pineapple layers on a crunchy cookie base—no oven needed for this tropical treat.
# What You’ll 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 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 teaspoon pure vanilla extract
07 - 10.5 oz pineapple tidbits, drained and chopped (fresh or canned)
08 - 2 oz desiccated coconut
09 - 1 cup heavy whipping cream, kept cold
→ Topping
10 - 1.75 oz toasted coconut flakes
11 - 3.5 oz pineapple slices or tidbits for garnish
# How To Make:
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 preparing 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 free of lumps.
04 - Pour in the full-fat coconut milk and continue beating until the mixture is fully combined and silky.
05 - Gently fold the chopped pineapple tidbits and desiccated coconut into the cream cheese mixture using a rubber spatula, distributing evenly throughout.
06 - In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks hold their shape. Carefully fold the whipped cream into the pineapple coconut mixture in two additions, maintaining as much volume as possible.
07 - Pour the filling over the chilled crust and spread into an even layer. Smooth the surface with a spatula for a clean finish.
08 - Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is firm and fully set.
09 - Just before serving, arrange toasted coconut flakes and fresh pineapple slices or tidbits over the top of the cake. Slice with a warm knife for clean portions.
# Expert Tips:
01 -
- Zero oven time means you can make this in a cramped apartment kitchen during a heat wave without breaking a sweat.
- The combination of tangy cream cheese and tropical coconut milk creates a filling that tastes far more luxurious than the effort suggests.
02 -
- Under draining the pineapple is the fastest way to end up with a soggy filling that never properly sets, so press those tidbits gently in a strainer and pat them dry with paper towels.
- Full fat coconut milk is non negotiable because the lower fat versions simply lack the body needed to create that dense, creamy texture that makes this dessert memorable.
03 -
- Press the crust mixture using the bottom of a measuring cup to get an evenly compacted base that will not crumble when you cut slices.
- Fold the whipped cream in gently and patiently because aggressive stirring destroys the airiness and leaves you with a dense, heavy filling.