A tropical dessert that combines the sweetness of pineapple with the rich, creamy taste of coconut. This no-bake cake is light, refreshing, and perfect for any occasion!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (20 oz) can crushed pineapple, drained
- 1 (8 oz) container whipped topping (e.g., Cool Whip)
- 1 cup shredded sweetened coconut
For the Topping:
- 1/2 cup shredded coconut, toasted
- Optional: maraschino cherries or pineapple slices for garnish
Instructions
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined.
- Press the mixture into the bottom of a 9×13-inch baking dish to form an even crust. Refrigerate for 15-20 minutes to set.
- Make the Filling:
- In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Gently fold in the drained crushed pineapple and whipped topping until well combined.
- Stir in the shredded coconut.
- Assemble the Cake:
- Spread the filling evenly over the prepared crust.
- Sprinkle the toasted coconut over the top for added flavor and texture.
- Chill:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to firm up.
- Serve:
- Slice into squares and garnish with maraschino cherries or pineapple slices, if desired.
Enjoy this tropical delight that’s as easy to make as it is to love! 🌴🍍🥥