Let Me Tell You About This Cake (And That One Time...)
If you've ever wanted to bring a beachy, sunshiney vibe to your table—without switching on the oven or breaking a sweat—let me just say: this is the cake. I started making this No-Bake Coconut Cloud Cake with Pineapple a couple years ago, right after a failed attempt at a complicated sponge (let's just say it was more like a brick than a cloud). Anyway, this recipe is the happy accident that stuck. My kids call it the "Hawaiian Snowstorm Cake," which is adorable but really doesn't capture the glorious mess of creamy, tangy, coconutty goodness that lands on your plate. Oh, and if you have a dog who loves coconut like mine does, you'd better guard your leftovers!
Why You’ll Love This (Besides the Minimal Effort)
I make this when I'm short on time, or—honestly—just can't face another oven-baked dessert. My family goes crazy for it because it's so light and fluffy, yet the pineapple gives it this zing that cuts through all the sweetness. Plus, if you have a few random ingredients knocking around in your pantry, you can probably pull this off—which is perfect for those "Oh shoot, I forgot we need dessert" moments. And hey, if the layers end up a little lopsided, just call it 'rustic' and carry on. (Been there. More than once.)
What You’ll Need (But Swap as You Like)
- 1 bag (about 300g) coconut cookies or graham crackers (sometimes I use Maria biscuits if that's what I've got left)
- 1 can (400ml) full-fat coconut milk (my grandmother swears by Thai Kitchen, but any will do, really)
- 1 tub (225g) cream cheese, room temp (I've swapped in mascarpone when I felt fancy—it works!)
- 1 can (540ml/20 oz) crushed pineapple, well-drained (keep the juice for later or just drink it—yum)
- 1 cup heavy whipping cream (whipped topping works in a pinch, no judgment)
- ½ cup powdered sugar (sometimes I use a bit less, especially if the pineapple is super sweet)
- 1 teaspoon vanilla extract (or coconut extract if you're feeling extra coconutty)
- A handful of shredded coconut for sprinkling (toasted if you’re feeling ambitious, but plain is fine too)
Let’s Get This No-Bake Cake Rolling
- Line a loaf pan (or honestly, any pan you want) with parchment. The crumpled kind works best, in my opinion—less sliding around.
- Crush the cookies/graham crackers into crumbs. I usually throw them in a zip bag and bash them with a rolling pin; it's oddly satisfying after a long day. Or use a food processor if you want perfect crumbs.
- In a bowl, mix the crumbs with about ½ cup coconut milk—enough so they just hold together when pressed. (Don't overdo it, or you'll get mush. Ask me how I know...)
- Press half the mixture into the bottom of your pan. I use my fingertips. Sometimes a mug bottom helps flatten, but hands work too.
- In another bowl, beat cream cheese until smooth-ish. Add the rest of the coconut milk, powdered sugar, and vanilla. Mix again.
- Fold in the whipped cream gently (this is where I sneak a taste—quality control, you know?)
- Spread half the creamy mixture over the base in the pan. Top with half the pineapple. Try to spread it out evenly, but don't stress if it's patchy—it all melds together in the fridge.
- Repeat the layers: cookie crumbs, creamy mix, pineapple. Finish with a generous sprinkle of shredded coconut. Toast it if you want a bit of crunch, but I rarely bother if I'm in a rush.
- Chill in the fridge at least 4 hours (I think it tastes better the next day, actually), but if you can't wait, 2 hours is usually fine. Just don't freeze it; I tried once, and the texture went totally weird.
Little Discoveries (aka Notes)
- If your cookies are super dry, add a splash more coconut milk. But not too much—I've had it turn into pudding at the bottom. Oops.
- Resist the urge to overmix the cream—if you do, it gets kind of dense and loses the 'cloud'.
- Sometimes I add a bit of lime zest on top for extra zing. Not traditional, but I like it.
Variations I’ve Messed Around With
- Once I swapped the pineapple for mango, and it was pretty great—though maybe a tad too sweet.
- Tried a chocolate biscuit base one time. Not my favorite, but my son liked it. To each their own!
- Adding chopped roasted macadamia nuts is a nice touch, unless you’ve got an allergy in the house. Then maybe skip that.
Do You Need Fancy Equipment?
Honestly, a food processor makes the crumbs faster, but if you don’t have one, just bash the cookies in a bag with something heavy (rolling pin, wine bottle, small saucepan—get creative). I sometimes forget where my electric mixer is hiding and just use a whisk. You do you!
How to Store (If You Actually Have Leftovers)
Cover the pan with foil or plastic wrap and keep it in the fridge for up to 3 days. Though honestly, in my house it never lasts more than a day! If it sits too long, it gets a bit soggy, but still tastes good with coffee the next morning. Oh, and for some reason, my husband likes it cold from the freezer, so give that a try if you’re into firmer desserts.
How I Like to Serve It (And a Little Family Quirk)
I usually slice it thick and top with extra pineapple chunks—or a swirl of whipped cream if I’m feeling generous. Sometimes we eat it straight from the pan during movie night (no judgment). And for summer BBQs, it's perfect with a scoop of vanilla ice cream. My cousin insists on eating it with a fork and a spoon (double-fisting dessert?), which is one of those family mysteries.
Lessons Learned the Hard Way (Pro Tips)
- I once tried rushing the chilling step and regretted it because the cake just totally fell apart into a delicious, messy puddle. Patience is not my strong suit, but it pays off here.
- If you use low-fat coconut milk, the cream layer won't set up quite as fluffy. Full-fat is worth it.
- Don’t skimp on draining the pineapple—extra juice makes the layers slide around, and, well, you don’t want that.
Real Questions I’ve Been Asked (Or, FAQ Time!)
- Can I use fresh pineapple? Absolutely, just chop it fine and make sure to squeeze out the juice, or your cake might end up soggy city.
- Do you have to use coconut cookies? Nope. Any plain cookie works. I've even used digestive biscuits when I was out of coconut ones.
- Can I make this ahead? Yes, and honestly, I think it tastes better after a night in the fridge. But if you forget and make it last minute, it's still fine.
- Is this gluten-free? Not as written, but swap in gluten-free cookies and you're golden. Easy as pie—actually, easier!
- Where do you buy good coconut milk? I usually get mine at the Asian market down the road, but any decent supermarket has it. If you need help, Serious Eats did a taste test that's handy.
- Any tips for vegan friends? Yup—use vegan cream cheese and coconut whip. It’s just as delicious, promise. Here’s a good resource: Minimalist Baker’s coconut whip guide.
- Is this very sweet? Depends on your pineapple and how much sugar you add. Taste the mix before layering (I always do!).
So, that's pretty much everything. If you try this, let me know how it turns out—or what wild variations you end up making. And if you want another super-easy no-bake treat, check out Sally’s No-Bake Cheesecake—she’s a total wizard at these.
Happy (no) baking! Oh, and if you find coconut all over your kitchen for the next week, don't blame me. Or do. It's worth it.
Ingredients
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- 1 can (20 oz) crushed pineapple, drained
- 2 cups sweetened shredded coconut
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
Instructions
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1In a medium bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9x13-inch pan to form the crust.
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2In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
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3Fold in the whipped topping and vanilla extract until well combined.
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4Spread half of the cream cheese mixture over the graham cracker crust. Top with half of the drained crushed pineapple and half of the shredded coconut.
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5Repeat layers with the remaining cream cheese mixture, pineapple, and coconut. Gently spread to even out the top.
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6Refrigerate the cake for at least 2 hours before serving to allow it to set. Slice and enjoy chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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