Pineapple and Coconut Chilled Cake

Here’s a delicious recipe for a Pineapple and Coconut Chilled Cake:

Pineapple and Coconut Chilled Cake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup shredded coconut, toasted
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 can (20 oz) crushed pineapple in juice, drained
• 1 package (8 oz) cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 package (3.4 oz) instant coconut cream pudding mix
• 1 cup cold milk
• 1 cup heavy whipping cream

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, toasted
• Maraschino cherries (optional, for garnish)

Instructions:

1. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, toasted coconut, and sugar.
   • Add the melted butter and mix until well combined.
   • Press the mixture into the bottom of a 9×13-inch baking dish.
   • Chill the crust in the refrigerator while preparing the filling.
2. Prepare the Filling:
   • In a large mixing bowl, beat the cream cheese until smooth.
   • Add the sugar, sour cream, and vanilla extract, and continue to beat until well combined.
   • In a separate bowl, whisk together the instant coconut pudding mix and cold milk until thickened, about 2 minutes.
   • Fold the pudding mixture into the cream cheese mixture.
   • In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
   • Spread the drained crushed pineapple evenly over the chilled crust.
   • Pour the filling mixture over the pineapple layer and smooth it out.
3. Prepare the Topping:
   • In a mixing bowl, whip the heavy cream until it begins to thicken.
   • Add the powdered sugar and vanilla extract and continue to whip until stiff peaks form.
   • Spread the whipped cream over the filling layer.
4. Add Final Touches:
   • Sprinkle the toasted coconut over the whipped cream layer.
   • Optional: Add maraschino cherries on top for a decorative touch.
5. Chill and Serve:
   • Chill the cake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set properly.
   • Cut into squares and serve chilled.

Enjoy your Pineapple and Coconut Chilled Cake!