Description
A no-bake cake featuring a delightful combination of pineapple and coconut, with an Italian flair.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- Whipped cream for topping (optional)
- Toasted coconut for garnish (optional)
Instructions
- Mix crushed graham crackers and melted butter. Press into the bottom of a 9-inch pie plate or springform pan.
- Beat cream cheese and powdered sugar until smooth.
- Stir in coconut milk and vanilla extract.
- Fold in crushed pineapple and shredded coconut.
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Chill for at least 4 hours, or until firm.
- Top with whipped cream and toasted coconut before serving, if desired.
Notes
- Ensure pineapple is well-drained to prevent a watery filling.
- For a firmer crust, bake the graham cracker mixture for 8-10 minutes at 350°F (175°C) and let it cool completely before adding the filling.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Italian No Bake Pineapple Coconut Cake, no bake cake, pineapple coconut dessert, easy dessert, no bake dessert, Italian dessert