No Bake Pineapple Coconut Cream Cake – Tropical Flavor Made Easy

Craving something creamy, fruity, and cool? This no-bake cake is the answer. It’s incredibly easy to make, requires no baking, and is bursting with tropical flavor. The combination of pineapple and coconut is a classic, and here it’s layered into a dreamy, chilled dessert that’s both beautiful and delicious. Plus, it uses lighter ingredients so you can enjoy a generous slice without the heaviness.

Why You’ll Love This Recipe

No Oven Needed: Perfect for hot days or quick prep—just layer and chill.

Light & Fluffy: Whipped topping and light pudding make for an airy, cloud-like texture.

Tropical Flavors: Pineapple and coconut give this dessert a refreshing, sunny twist.

Make-Ahead Friendly: Prepares in minutes and gets better as it chills.

Ingredients

For the Base Layer:

• 8 low-fat graham cracker sheets, crushed
• 2 tbsp light butter or coconut oil, melted

For the Cream Layer:

• 1 (8 oz) container light whipped topping (like Cool Whip)
• 1 (3.4 oz) box sugar-free instant vanilla pudding mix
• 1 cup unsweetened almond milk (or skim milk)
• 1/2 tsp coconut extract (optional for extra flavor)

For the Fruit Layer:

• 1 cup crushed pineapple in juice, drained
• 1/4 cup unsweetened shredded coconut, toasted or plain

Instructions

Prepare the Crust

• In a bowl, combine crushed graham crackers and melted butter.
• Press the mixture into the bottom of an 8×8-inch dish.
• Place in the freezer for 10 minutes to firm up.

Make the Cream Filling

• In a mixing bowl, whisk together pudding mix and milk until it begins to thicken.
• Fold in coconut extract (if using) and whipped topping until smooth and fluffy.

Assemble the Layers

• Spread the cream filling evenly over the crust.
• Top with the drained crushed pineapple, spreading gently with a spatula.
• Sprinkle the shredded coconut over the top.

Chill

• Cover and refrigerate for at least 4 hours or overnight to let the flavors meld and the layers set.

Nutritional Information (Per Slice, Approximate)

• Calories: 170
• Carbs: 18g
• Protein: 2g
• Fat: 9g
• Fiber: 2g
• Sugar: 8g

Tips for Success

• Use Toasted Coconut for Extra Flavor: Lightly toast the shredded coconut in a skillet for a golden, nutty finish.
• Drain Pineapple Well: Make sure to remove excess juice to avoid a soggy top layer.
• Customize the Crust :Try using crushed low-fat vanilla wafers or even a coconut cookie for extra flavor.
• Freeze for a Frozen Version: Want something more like an icebox cake? Freeze for 1–2 hours before slicing.

Why This Recipe Works

• Effortless but Impressive: You’ll look like a dessert pro with almost no work.
• Great Texture Balance: Creamy filling, juicy fruit, and a slightly crunchy crust.
• Perfect for Parties: It slices clean and holds its shape—great for serving.
• Tropical Vibes All Year: Whether summer or winter, this cake brings sunshine to your table.

This No Bake Pineapple Coconut Cream Cake is a treat you’ll want to make again and again. It’s simple, refreshing, and full of island-inspired flavor, all while being gentle on your waistline. Keep it chilled, slice it up, and enjoy a taste of the tropics—no plane ticket required.