Description
A tropical dream layered in creamy indulgence!
Buttery graham crust, silky pineapple cream, fluffy whipped topping, juicy pineapple chunks, and golden toasted coconut come together in a sliceable, show-stopping cake. Perfect for summer gatherings or festive holidays!
Ingredients:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar (optional)
1 (8 oz) block cream cheese, softened
1 (3.4 oz) box instant vanilla pudding mix
1 cup cold milk
1 cup crushed pineapple, very well drained
½ cup sweetened shredded coconut (optional)
2 cups whipped topping (Cool Whip) or 2 cups freshly whipped cream with 2 tablespoons powdered sugar
2 cups pineapple chunks (fresh or canned, drained)
½ cup sweetened shredded coconut, toasted
Instructions:
Make the Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press firmly into the bottom of a 9×9-inch pan (or 9×13 for a shorter cake).
Chill for 15 minutes to set.
15 minutes
Make the Pineapple Cream Filling
Beat softened cream cheese until smooth.
Add instant vanilla pudding mix and cold milk; beat 1–2 minutes until thick and creamy.
Fold in crushed pineapple and shredded coconut.
Spread evenly over the chilled crust.
5–7 minutes
Add the Whipped Layer
Spread whipped topping evenly over the pineapple filling.
Keep it thick and fluffy for a bright, white layer.
3–5 minutes
Add the Topping
Scatter pineapple chunks generously across the top.
Toast ½ cup coconut in a dry skillet over medium heat 2–4 minutes until golden, then sprinkle over the cake.
5 minutes
Chill the Cake
Cover and refrigerate at least 4 hours, or overnight for clean, sliceable layers.
4 hours
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 310 kcal | Servings: 12 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect no-bake cake. First, ensure your cream cheese is fully softened at room temperature for a lump-free filling. For the crust, press the graham mixture firmly and evenly into the pan using the bottom of a measuring cup. When making the filling, beat the pudding mix with the milk and cream cheese for the full 1-2 minutes until truly thickened; this structure is key for sliceable layers. The most critical step is draining the crushed pineapple extremely well—press it in a fine-mesh strainer and even blot with paper towels to remove excess liquid and prevent a soggy cake. For toasting coconut, watch it closely in the skillet, stirring constantly, as it can burn quickly. Finally, use a hot knife (dipped in warm water and wiped dry) to cut clean slices after chilling.
Serving Suggestions
This cake is a showstopper on its own, but you can elevate it further. Serve each slice with a drizzle of caramel sauce or a sprinkle of lime zest for a bright contrast. For a festive party presentation, garnish individual plates with a fresh mint leaf and a thin slice of grilled pineapple. Pair it with a light, sparkling Moscato or a cup of strong coffee to balance the sweetness. It’s perfect for potlucks, summer barbecues, or as a refreshing finale to a spicy meal.
How-to Summary
In short, this no-bake dessert involves creating four distinct layers: 1) A pressed graham cracker crust, chilled. 2) A creamy pineapple and coconut filling made with cream cheese and instant pudding. 3) A fluffy whipped topping layer. 4) A final garnish of pineapple chunks and toasted coconut. The key to success is thorough chilling for at least 4 hours to achieve clean, defined slices.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Absolutely. Use about 1 ½ cups of finely chopped fresh pineapple. Ensure you drain off any excess juice thoroughly, as fresh pineapple can be even more watery.
How long does this cake keep in the refrigerator? It stores well, covered, for up to 3-4 days. The crust may soften slightly over time, but it will remain delicious.
Can I make this dessert dairy-free? Yes. Use dairy-free cream cheese and whipped topping, and a plant-based milk like coconut or almond milk for the pudding mixture.
My filling seems too runny. What happened? This is usually due to under-drained pineapple or not beating the pudding mixture long enough to fully thicken. Ensure you beat for the full 1-2 minutes after adding the milk.
Can I freeze this no-bake cake? It’s not recommended. Freezing will alter the texture of the creamy layers and whipped topping, making them grainy or watery upon thawing.
Common Mistakes to Avoid
- Not Draining Pineapple Enough: Excess liquid is the #1 cause of a soggy crust and runny filling. Drain, then press and blot.
- Using Warm Ingredients: Ensure milk is cold and cream cheese is only softened, not melted, for the proper filling consistency.
- Under-Toasting or Burning Coconut: Toast over medium heat, stirring constantly, until uniformly golden for the best flavor.
- Skipping the Chill Time: Rushing the 4-hour minimum chill will result in messy, un-sliceable layers. Overnight is ideal.
- Overmixing the Whipped Layer: If using fresh whipped cream, stop once stiff peaks form to maintain lightness.
Conclusion
This Pineapple Coconut No-Bake Cake is the epitome of an easy, impressive dessert. With its buttery crust, tropical cream layers, and fluffy finish, it delivers complex flavor and texture with minimal effort. By following the detailed steps, avoiding common pitfalls like a wet filling, and allowing ample time to chill, you’ll create a guaranteed crowd-pleaser. It’s the perfect sweet escape to the tropics, no oven required.