A tropical delight that’s perfect for summer, this no-bake pineapple coconut cream cake is light, creamy, and refreshing. With layers of crushed pineapple, coconut, and a smooth whipped cream filling, it’s the ultimate dessert to prepare when you want something delicious without turning on the oven!
Ingredients:
- 2 cups crushed pineapple (drained)
- 1 cup shredded coconut (sweetened)
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup cream cheese (softened)
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 package instant coconut cream pudding mix
- Optional: Toasted coconut flakes for garnish
Instructions:
- Prepare the crust:
Mix the graham cracker crumbs and melted butter together until the texture is like wet sand. Press this mixture into the bottom of a 9×13-inch pan to form the crust. Place in the fridge to set. - Make the cream layer:
Beat the softened cream cheese and powdered sugar together until smooth. Add in the vanilla extract and continue to mix until incorporated. - Whip the cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. - Layer the pineapple:
Spread the drained crushed pineapple evenly over the graham cracker crust. - Add the cream layer:
Carefully spread the cream cheese and whipped cream mixture over the pineapple layer. - Make the pudding layer:
Prepare the coconut cream pudding mix according to package instructions, then spread it evenly over the cream layer. - Final touches:
Sprinkle the shredded coconut on top of the pudding layer. For extra texture and flavor, you can garnish with toasted coconut flakes. - Chill and serve:
Refrigerate the cake for at least 4 hours, or until fully set. Slice and enjoy this cool, creamy dessert!