Description
This Pineapple and Coconut Dream Cake blends tropical flavors with creamy textures for the ultimate no-bake summer dessert. Featuring layers of pineapple, coconut cream, and a graham cracker crust, it’s a crowd-pleasing, chilled treat ideal for warm-weather gatherings.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 cup coconut cream
1 cup crushed pineapple, drained
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup whipping cream
1 tablespoon gelatin or agar agar
½ cup toasted coconut flakes
Fresh pineapple wedges, for garnish
Instructions
1. Crush graham crackers into fine crumbs and mix with melted butter and sugar.
2. Press into a springform pan and chill while you prepare the filling.
3. Beat cream cheese with sugar until smooth. Blend in coconut cream and vanilla.
4. Whip the cream separately, then fold into the cream cheese mixture.
5. Dissolve gelatin and gently fold into the filling.
6. Pour half of the mixture over the crust and refrigerate to set.
7. Mix the remaining filling with crushed pineapple and a bit of pineapple juice.
8. Pour the pineapple layer over the first layer and smooth it out.
9. Chill for at least 4 hours or overnight.
10. Garnish with whipped cream, toasted coconut, and pineapple wedges. Serve chilled.
Notes
Use a warm knife to slice for clean, neat layers.
Chill the mixing bowl and whisk for better whipped cream volume.
Let the gelatin cool slightly before adding to prevent clumps.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 17g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg