Pineapple Coconut Cream Cake (Printable)
Tropical coconut and pineapple cream layered on a buttery cookie base. No oven needed for this chilled delight.
# 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 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 vanilla extract
07 - 10.6 oz pineapple tidbits, drained well and roughly 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
# Method:
01 - Line the bottom of a 9-inch springform pan with parchment paper, trimming any excess paper around the edges.
02 - Combine the crushed graham crackers with the melted butter in a medium bowl, stirring until the mixture resembles wet sand. Press firmly and evenly into the base of the prepared pan. Place in the refrigerator to chill while preparing the filling.
03 - In a large mixing bowl, beat the softened cream cheese with the 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 on medium speed until the mixture is homogeneous and silky.
05 - Gently fold the drained, chopped pineapple tidbits and desiccated coconut into the cream cheese mixture using a rubber spatula, distributing evenly.
06 - In a separate chilled bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the pineapple coconut mixture in three additions, using gentle sweeping motions to preserve airiness.
07 - Pour the filling over the chilled crust, spreading it into an even layer. Smooth the surface with an offset spatula or the back of a spoon.
08 - Cover tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the filling is firm and sliceable.
09 - Just before serving, arrange the toasted coconut flakes and fresh pineapple slices over the top. Slice with a warm knife for clean portions.
# Expert Hints:
01 -
- No oven needed, which means you can make a show stopping dessert without heating your kitchen an extra degree.
- The combination of tangy cream cheese and rich coconut milk creates a texture that feels far more indulgent than the effort required.
02 -
- If you skip draining and drying the pineapple, the filling will release juice during chilling and leave a puddle around the base of your cake.
- Full fat coconut milk is non negotiable because the reduced fat versions simply will not set with the same silky firmness.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream and it will reach stiff peaks in half the time.
- Toast coconut flakes in a dry skillet over low heat, shaking constantly, because they go from golden to burnt in seconds.