This No-Bake Pineapple Coconut Cream Cake is a dreamy tropical dessert that tastes like a vacation in every bite.
holidays, potlucks, and anytime you want something sweet without turning on the oven.
Think of it as a mash-up of coconut cream pie and pineapple cheesecake—light, silky, and full of fruity flavor.
It’s easy enough for beginners, gorgeous on a dessert table, and incredibly satisfying straight from the fridge.
Introduction:
No-bake “cream cakes” are popular for a reason: they’re simple, reliable, and made for sharing.
Instead of baking layers, you build the dessert in a pan and let the refrigerator do the work.
The result is a chilled cake that slices cleanly, looks impressive, and tastes even better the next day.
Pineapple and coconut are a classic pairing because pineapple’s bright sweetness balances coconut’s rich, mellow flavor.
The key is managing moisture—pineapple can be juicy, and too much liquid can keep a no-bake cake from setting.
That’s why this recipe focuses on well-drained pineapple, a stable creamy base, and proper chilling time.
You can make this dessert as a round “cake,” a square pan dessert, or even as individual cups for parties.
The instructions below use a springform pan for a beautiful cake presentation, but you’ll see alternatives in the Tips and FAQ.
Ingredients:
Makes 1 (9-inch / 23 cm) no-bake cake (serves 10–12).
Crust
- Graham cracker crumbs: 2 cups (or crushed vanilla wafers)
- Shredded coconut: 1/2 cup (sweetened or unsweetened)
- Granulated sugar: 2 tbsp (optional)
- Unsalted butter: 1/2 cup (113 g), melted
- Pinch of salt: optional
Pineapple Coconut Cream Filling
- Cream cheese: 16 oz (450 g), softened
- Powdered sugar: 1 cup
- Vanilla extract: 2 tsp
- Coconut extract: 1/2 tsp (optional but boosts coconut flavor)
- Crushed pineapple: 1 can (20 oz / 565 g), very well drained
- Shredded coconut: 1 cup
- Heavy whipping cream: 1 1/2 cups, cold
- Instant pudding mix (optional for extra stability): 1 small box (vanilla or coconut cream, 3.4 oz)
- Pinch of salt: optional
Topping
- Whipped cream: 1 cup (or extra whipped topping)
- Toasted coconut: 1/2 cup
- Pineapple chunks or slices: optional
- White chocolate curls: optional
Drain pineapple well: Place crushed pineapple in a fine strainer and press firmly with a spoon.
You want it very dry to help the cake set.
