This refreshing and tropical dessert requires no baking, making it perfect for hot days or when you want a quick and easy treat. Layers of creamy coconut, sweet pineapple, and a crunchy base come together for a delicious and satisfying cake.
Ingredients:
- For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- For the Pineapple Layer:
- 1 (20-ounce) can crushed pineapple in juice, drained (reserve some juice)
- 2 tablespoons cornstarch
- 1/4 cup reserved pineapple juice
- For the Coconut Cream Layer:
- 1 (14-ounce) can full-fat coconut cream (chilled overnight)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (plus extra for garnish)
- Garnish:
- Fresh pineapple chunks
- Toasted shredded coconut
- Whipped cream (optional)
Instructions:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Mix well until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust.
- Place the pan in the refrigerator to chill while you prepare the filling.
- Prepare the Pineapple Layer:
- In a small saucepan, combine the reserved pineapple juice and cornstarch. Whisk until the cornstarch is dissolved.
- Add the drained crushed pineapple to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and simmers.
- Remove from heat and let it cool slightly.
- Pour the pineapple mixture evenly over the chilled crust.
- Return the pan to the refrigerator to chill for at least 30 minutes, or until the pineapple layer is set.
- Prepare the Coconut Cream Layer:
- Scoop the solid cream from the top of the chilled coconut cream can into a large bowl (reserve any liquid for other uses, if desired).
- Using an electric mixer, beat the coconut cream until smooth and fluffy.
- Add the powdered sugar and vanilla extract, and continue to beat until well combined and creamy.
- Fold in the 1/2 cup of shredded coconut.
- Spread the coconut cream mixture evenly over the set pineapple layer.
- Smooth the top and sprinkle with additional shredded coconut.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.
- Garnish and Serve:
- Before serving, carefully remove the sides of the springform pan.
- Garnish with fresh pineapple chunks, toasted shredded coconut, and whipped cream (if desired).
- Slice and enjoy!
Tips and Variations:
- For a more intense coconut flavor, use coconut extract in the cream layer.
- You can use other fruits, such as mango or berries, in place of pineapple.
- To toast coconut, place shredded coconut in a dry pan over medium low heat. Stir frequently until golden brown.
- For a stronger crust, the crust can be baked at 350 degrees fahrenheit for 8-10 minutes, then cooled before the fillings are added.
Enjoy your delicious and easy No-Bake Pineapple Coconut Cream Cake!