**Preparation Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8-10 slices**
Introduction
Everyone’s in need of a tropical escape occasionally, and there’s no sweeter way to do just this than with a slice of our No-Bake Pineapple Coconut Cream Cake. A bite of this dessert takes you to a sandy beach where coconut palms sway gently in the breeze and the flavor of pineapple is always within reach.
Why Make This Recipe
Get set for an easy-to-make dessert that adds flavor to any social gathering, party or dessert table. Being a no-bake cake, it’s simple, quick and still astoundingly delicious. Just prepare, set in the fridge and serve when the time comes!
How to Make No-Bake Pineapple Coconut Cream Cake
Ingredients:
– 2 cups graham cracker crumbs
– 1/2 cup melted butter
– 1/4 cup granulated sugar
– 1 cup heavy cream, whipped
– 1 cup crushed pineapple, drained
– 1 cup sweetened shredded coconut
– 1 cup cream cheese, softened
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– Extra pineapple slices and coconut for garnish
Directions:
1. Combine the graham cracker crumbs, melted butter and granulated sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Beat the cream cheese, powdered sugar, and vanilla extract in a separate bowl until you get a smooth blend.
3. Fold the whipped cream, drained crushed pineapple, and shredded coconut into the cream cheese mixture until they’re well-combined.
4. Spread the resulting pineapple coconut cream mixture evenly over the crust.
5. Cover the cake with plastic wrap and chill in the refrigerator for at least 4 hours, or until it’s completely set.
6. Garnish the cake with fresh pineapple slices and additional shredded coconut once it’s set, and then serve.
How to Serve No-Bake Pineapple Coconut Cream Cake
This tropical treat can be served chilled as a standalone dessert or following a meal. To bolster the tropical experience, pair it with a citrusy cocktail or a chilled glass of sparkling wine.
How to Store No-Bake Pineapple Coconut Cream Cake
Keep the cake covered with a plastic wrap in the refrigerator. It can stay fresh for up to three days if stored properly.
Tips to Make No-Bake Pineapple Coconut Cream Cake
– Ensure that the crushed pineapple is well-drained to prevent your cake from becoming soggy.
– Whip the cream until it forms stiff peaks to create a fluffy texture.
– You can use unsweetened shredded coconut if you prefer a less-sweet cake.
Variations
For a citrusy twist, add a teaspoon of grated lemon zest to the cream mixture.
FAQs
Q1: Can I use fresh pineapple instead of canned?
Yes! However, ensure you crush and drain off excess juice before using.
Q2: Can I use something else instead of a springform pan?
A pie dish could also be viable for creating the cake’s crust. Alternatively, a round cake pan may work provided you line it with parchment paper for easy removal.
Q3: Can I make this recipe vegan?
Yes! Replace the heavy cream with coconut cream, use vegan butter and a plant-based cream cheese. Ensure to also use a sugar brand that’s certified vegan. The taste and texture should remain beautifully similar.