No Bake Pineapple Coconut Cream Cake Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. Layer the pineapple:
    Spread the drained crushed pineapple evenly over the graham cracker crust.
  5. Add the cream layer:
    Carefully spread the cream cheese and whipped cream mixture over the pineapple layer.
  6. Make the pudding layer:
    Prepare the coconut cream pudding mix according to package instructions, then spread it evenly over the cream layer.
  7. Final touches:
    Sprinkle the shredded coconut on top of the pudding layer. For extra texture and flavor, you can garnish with toasted coconut flakes.
  8. Chill and serve:
    Refrigerate the cake for at least 4 hours, or until fully set. Slice and enjoy this cool, creamy dessert!

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