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Introduction:
Escape to a tropical paradise with this refreshing Pineapple and Coconut Chilled Cake! This no-bake dessert brings together the sweet and tangy flavor of ripe pineapples with the creamy richness of coconut, all layered into a decadent cake that’s perfect for hot summer days or any occasion that calls for a sweet, cooling treat. With a delightful combination of textures and flavors, this cake is a crowd-pleaser that's simple to prepare and incredibly satisfying. Whether you're hosting a gathering or just indulging in a quiet dessert moment, this chilled cake will transport your taste buds to a sunny beachside paradise.
Ingredients:
1 cup crushed pineapple (drained)
1 cup shredded coconut (unsweetened)
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 package (9 oz) graham crackers or digestive biscuits
1 tablespoon melted butter
1/4 cup toasted coconut (for garnish, optional)
Instructions:
Prepare the crust:
Start by crushing the graham crackers or digestive biscuits into fine crumbs. You can do this in a food processor or place the biscuits in a zip-top bag and crush them with a rolling pin. Combine the crumbs with melted butter and mix until evenly combined. Press the mixture into the base of a greased 9-inch springform pan or pie dish, forming a firm, even crust. Set aside in the refrigerator to chill.
Make the filling:
In a mixing bowl, combine the softened cream cheese and powdered sugar. Using a hand mixer or whisk, beat the mixture until smooth and fluffy. Add in the heavy whipping cream, sweetened condensed milk, and vanilla extract. Continue to mix until the mixture thickens and becomes light and airy.
Incorporate the pineapple and coconut:
Gently fold in the crushed pineapple and shredded coconut, ensuring they are evenly distributed throughout the mixture. This will give the cake its tropical flavor and texture.
Assemble the cake:
Pour the pineapple and coconut filling over the prepared crust, spreading it evenly with a spatula. Use a spoon or the back of a knife to smooth the top.
Chill:
Refrigerate the cake for at least 4 hours or overnight for the best results. This chilling time allows the flavors to meld and the cake to set properly.
Serve:
Before serving, top the cake with toasted coconut for added flavor and visual appeal. Slice and enjoy this chilled, tropical dessert!
Tips for Serving and Storing:
Serving Tip: For extra flavor and a more luxurious presentation, garnish each slice with fresh pineapple slices or a sprig of mint.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. This cake can also be frozen for up to a month; just be sure to cover it tightly with plastic wrap and foil before freezing.
Texture Tip: To ensure the crust holds together, make sure it’s tightly packed before chilling.
Variants:
Vegan Pineapple and Coconut Cake:
Substitute the cream cheese and whipping cream with plant-based alternatives such as coconut cream and vegan cream cheese. Use a dairy-free condensed milk or sweetener for a completely plant-based version.
Citrus Twist:
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