This Pineapple and Coconut Chilled Cake is a tropical delight that’s light, refreshing, and perfect for hot days! With a buttery crust, creamy coconut filling, and sweet pineapple topping, it’s a no-bake treat that’s sure to impress. It’s simple, yet bursting with flavor!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut cream
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
For the Topping:
- 1/2 cup whipped cream
- Pineapple chunks, for garnish
- Shredded coconut, for garnish
Instructions:
1. Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch pie dish or baking pan to form an even crust. Chill in the fridge for 15 minutes to set.
2. Prepare the Filling: In a mixing bowl, whisk together sweetened condensed milk, coconut cream, shredded coconut, and crushed pineapple. Stir until smooth and well combined.
3. Assemble the Cake: Pour the coconut-pineapple filling over the chilled crust, spreading it evenly. Refrigerate for at least 3 hours or until firm.
4. Add the Topping: Before serving, top the cake with whipped cream, pineapple chunks, and a sprinkle of shredded coconut.
5. Serve and Enjoy: Slice into this chilled tropical cake, and enjoy the refreshing, creamy layers of coconut and pineapple in every bite!
This Pineapple and Coconut Chilled Cake is an easy, breezy dessert that brings the tropical vibes right to your table. Perfect for any occasion!