Pineapple Coconut Cream Cake (Print Version)
Tropical coconut and pineapple cream layered on a buttery cookie base. No oven needed for this luscious chilled treat.
# What You'll Need:
→ Base
01 - 7 oz graham crackers, finely crushed
02 - 2.6 oz unsalted butter, melted
→ Pineapple Coconut Cream
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 teaspoon 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 fresh pineapple slices or tidbits
# How to Make It:
01 - Line the base of a 9-inch springform pan with parchment paper and set aside.
02 - Combine the crushed graham crackers and melted butter in a medium bowl until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to create an even, compact layer. Place in the refrigerator to chill while preparing the filling.
03 - In a large mixing 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 homogeneous and silky.
05 - Gently fold in the 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. Delicately fold the whipped cream into the pineapple coconut mixture in three additions, preserving as much volume as possible.
07 - Spread the filling evenly over the chilled crust, smoothing the surface with an offset spatula or the back of a spoon.
08 - Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or 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. Slice with a warm knife for clean portions.
# Expert Advice:
01 -
- No oven means your kitchen stays cool and you stay sane during the hottest months of the year.
- The creamy coconut pineapple combination tastes like a vacation you did not know you needed.
- It looks impossibly impressive but comes together with nothing more than a bowl and a spatula.
02 -
- Drain the pineapple thoroughly because even a few extra tablespoons of juice will prevent the cake from setting properly.
- Full fat coconut milk is essential because the lower fat versions simply do not provide the structure this filling needs.
- The cake needs the full four hours minimum and honestly tastes much better after an overnight rest in the refrigerator.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream because cold equipment whips faster and holds shape longer.
- Toast your own coconut flakes in a dry skillet over low heat, stirring constantly, because fresh toasted coconut tastes dramatically better than anything from a bag.