prep time: 1 hr | cook time: 10 min | total time: 1 day
Last week, I shared my No-Bake Coconut Cake on my Instagram and Facebook Page, and I was completely blown away by the response. Thousands of you made it, shared it with your families, and filled my inbox with requests for more no-bake desserts. Seeing how much you loved such a simple recipe inspired me to create another version this time using one of my favorite flavor combinations: pineapple and coconut.
Although I call it a cake, it’s actually somewhere between a classic icebox cake, a Brazilian pavê, a Mexican carlota, and the biscuit puddings many of us grew up enjoying. As the dessert chills, the biscuits soften into delicate cake-like layers while the pineapple coconut cream becomes smooth, creamy, and sliceable.
Like all my recipes, this one is completely eggless and can easily be made dairy-free with a few simple ingredient swaps. It’s also a wonderful make-ahead dessert since it tastes even better after chilling overnight, giving the flavors time to meld together.
Unlike a traditional sponge cake, this dessert is made by layering biscuits with a light pineapple coconut cream. As it chills in the refrigerator, the biscuits absorb moisture from the cream and soften into tender, cake-like layers. This style of dessert is popular around the world and is known by different names, including an icebox cake in the United States, pavê in Brazil, and carlota in Mexico.
Once the pudding is completely cold, fold in the shredded coconut and well-drained crushed pineapple until evenly combined. Gently fold the whipped cream into the pudding mixture until smooth.
Prepare a 9×13-inch (23×33 cm) baking dish. Arrange a single layer of Marie biscuits (or your favorite plain tea biscuits).
Spread about one-third of the pudding mixture evenly over the biscuits and smooth it with an offset spatula.
Sprinkle toasted shredded coconut over the pudding, followed by pineapple chunks. Repeat the layers two more times.
Finish with a layer of vanilla whipped cream. Decorate with toasted coconut and pineapple chunks. Cover tightly and refrigerate for at least 24 hours before serving.
Absolutely! Swap the whipping cream with any plant-based whipped cream.
Your cream may be too warm. Always chill the cream, bowl, and whisk for best results. Use heavy whipping cream with high fat content.
Store it in the fridge for up to 2-3 days.
Yes, this recipe is naturally eggless and without gelatin.
This No-Bake Pudding Cake is guaranteed to steal the spotlight at any celebration! Snap a photo, share your masterpiece and tag me @pastrybysaloni I’d love to see your stunning bakes.
If this recipe has you craving more, you’re in for a treat! My collection of irresistible vegan desserts has everything from rich, chocolatey delights to perfectly fluffy pastries.
Here are three must-try favorites:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
