In a bowl, mix graham cracker crumbs, coconut, sugar (if using), and a pinch of salt.
Stir in melted butter until evenly moistened.
Press firmly into the bottom of a 9-inch springform pan.
Chill in the refrigerator for 15–20 minutes while you make the filling.
Step 2: Whip the cream
In a cold bowl, whip heavy cream until stiff peaks form. Set aside in the fridge.
(If using whipped topping instead, skip this step.)
Step 3: Make the cream base
Beat softened cream cheese until smooth.
Add powdered sugar, vanilla, coconut extract (optional), and a pinch of salt.
Beat until creamy and lump-free.
Step 4: Add pineapple and coconut
Fold in well-drained crushed pineapple and shredded coconut.
If using instant pudding mix for stability, sprinkle it in and mix until fully incorporated.
Step 5: Fold in whipped cream
Gently fold whipped cream into the pineapple-coconut mixture in two additions.
Folding keeps the filling light and fluffy.
Step 6: Assemble and chill
Spoon filling over the chilled crust and smooth the top.
Cover and refrigerate for 6–8 hours (overnight is best) until fully set.
Step 7: Decorate and serve
Remove the springform ring.
Top with whipped cream, toasted coconut, and pineapple garnish.
Slice and serve chilled.
Success check: A firm, sliceable no-bake cake with a creamy tropical filling and a crust that holds together cleanly.
Serving and Storage:
Serving
Serve straight from the refrigerator for clean slices and the best texture.
If you want extra tropical vibes, drizzle with a little pineapple syrup or serve with fresh berries.
Storage
Store covered in the refrigerator for 4–5 days.
Freezing
Freeze the cake (preferably without fresh fruit topping) for up to 1 month.
Thaw overnight in the refrigerator.
Tips:
Tip 1: Drain pineapple aggressively
Extra liquid is the #1 reason no-bake pineapple desserts don’t set.
Press pineapple in a strainer or squeeze gently in cheesecloth for best results.
Tip 2: Chill overnight for perfect slices
Six hours can work, but overnight gives the cleanest, most stable cake.
Tip 3: Toast coconut for extra flavor
Toast coconut in a dry skillet or in the oven until golden. It adds crunch and deep coconut flavor.
Tip 4: Use pudding mix if you need extra stability
If your kitchen is warm or you want extra firm slices, pudding mix helps the filling set more reliably.
Tip 5: Keep everything cold
Cold cream whips better, and a chilled cake sets faster and slices cleaner.
Variations:
1) Piña Colada No-Bake Cake
Add 1–2 tbsp rum extract (or a splash of rum) and top with maraschino cherries.
2) No-Bake Pineapple Coconut “Lush” (9×13 Pan)
Press crust into a 9×13 dish, spread filling, and chill.
Top with whipped cream and toasted coconut for easy potluck serving.
3) Mango-Pineapple Coconut Cake
Fold in 1/2 cup finely diced mango or swirl mango puree into the filling.
4) Nutty Tropical Cake
Add chopped macadamia nuts or almonds to the crust or sprinkle on top.
5) Dairy-Free Version
Use dairy-free cream cheese and coconut whipped topping.
Choose dairy-free cookie crumbs for the crust.
Conclusion:
This No-Bake Pineapple Coconut Cream Cake is the ultimate easy tropical dessert—cool, creamy, and full of bright pineapple and coconut flavor.
It’s perfect for parties, holidays, and summer days when you want something impressive without baking.
Once you taste that fluffy filling and buttery crust, you’ll understand why this is the kind of recipe people ask you to bring again and again.
FAQ:
Why didn’t my no-bake cake set?
Usually it’s too much liquid from pineapple or not enough chilling time.
Drain pineapple very well and chill overnight if possible.
Can I use pineapple tidbits instead of crushed pineapple?
Yes, but chop them smaller and drain well so the filling stays sliceable.
Do I have to use instant pudding mix?
No. It’s optional for extra stability. The cake will still set if pineapple is well-drained and chilled long enough.
Can I make this in advance?
Yes—this dessert is even better the next day. Make it 1 day ahead for best texture.
What can I use instead of a springform pan?
A 9-inch pie dish works (it’ll be more of a “pie”), or use a 9×13 pan for easy slicing.
Can I freeze this cake?
Yes. Freeze without fresh fruit topping for best results. Thaw overnight in the refrigerator.
