No-Bake Pineapple Coconut Cake (Eggless)
Skip the oven and make this No-Bake Pineapple Coconut Cake!This easy eggless dessert layers biscuits with a light pineapple coconut custard cream (like pudding) for a refreshing summer treat. It can also be made dairy-free. A Perfect Make Ahead Summer Dessert!
Yield: 12 servings
Equipment
- 9x13-inch Baking Dish
Ingredients
Pineapple Coconut Pudding
- 800 ml Milk I have used canned coconut milk, you can use milk of choice. See notes for options
- 150 g Castor Sugar or cane sugar
- 40 g Corn Starch or corn flour
- Pinch of Turmeric Powder for color; optional
- Pinch of Salt
- 1 tsp Vanilla Extract
- 400 g Crushed Pineapple drained; I used 1 can of unsweetened crushed pineapple
- 68 g Shredded Coconut
Whipped Cream
- 480 ml Heavy Whipping Cream cold; See notes for options
- 50 g Powdered Sugar or icing sugar
- 1 tsp Vanilla Extract
No-Bake Cake Assembly
- 30-36 Biscuits this will vary based on the size of the pan and type of biscuits you use
- 400 g Pineapple Chunks drained; 1 can of pineapple chunks
- 55 g Toasted Shredded Coconut
Instructions
For the Pineapple Coconut Pudding (make ahead)
- In a small bowl, whisk together the sugar, cornstarch, salt, and a pinch of turmeric (for color) until well combined.
- Pour the milk into a medium saucepan and warm it over low-medium heat.
- Whisk the sugar mixture into the warm milk. Continue whisking as the pudding cooks to prevent it from sticking or burning on the bottom of the pan.
- Once the pudding comes to a full boil, let it bubble for 30 seconds until thickened, whisking continuously. Remove from the heat and stir in the vanilla extract.
- Transfer the pudding to a clean bowl and cover the surface directly with plastic wrap, pressing it onto the pudding to prevent a skin from forming. Refrigerate for 5–6 hours or preferably overnight, until completely chilled and thickened.
To make the Vanilla Whipped Cream
- Whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Keep cold in the fridge. You can skip this step and use Cool Whip or Cocowhip based on your preference.
Prepare the Filling
- Once the pudding is completely cold, fold in the shredded coconut and well-drained crushed pineapple until evenly combined.
- Gently fold the 180g or 3/4 cup of cold whipped cream (cool whip/ coco whip) into the pudding mixture and fold until smooth, light, and fluffy.
Assemble the Cake
- Prepare a 9x13-inch (23x33cm) about 2.5 to 3 inches deep - rectangle baking dish. This helps keep the biscuits in place.
- Arrange a single layer of Marie biscuits (or your favorite plain tea biscuits / digestive biscuits or graham crackers) breaking a few biscuits as needed to fit the pan.
- Spread about one-third of the pudding mixture evenly over the biscuits and smooth it with an offset spatula.
- Sprinkle a generous layer of toasted shredded coconut over the pudding, followed by a layer of pineapple chunks (I used canned pineapple, well drained).
- Repeat the layers two more times biscuits, pudding, toasted coconut, and pineapple smoothing each pudding layer before adding the next.
- Finish with a layer of vanilla whipped cream, spreading it evenly over the top. Decorate with more toasted shredded coconut and pineapple chunks.
- Cover tightly and refrigerate for at least 24 hours before serving. This chilling time is essential, allowing the biscuits to soften into tender, cake-like layers while the flavors meld together beautifully. Slice and serve chilled.
Notes
- Cup vs Weighing Scale: Cup measurements are approximate. For best accuracy and consistent results, always use a digital kitchen scale and measure ingredients in grams. Prep all ingredients before starting for a smooth baking process.
- Tsp & Tbsp: Use proper measuring spoons for accuracy, not regular eating spoons.
- Whipping Cream: Use full-fat whipping cream, well chilled before whipping for best volume and stability. For dairy-free, use Oatly Whippable Cream, Silk Dairy-Free Whipping Cream, Califia Farms Whipping Cream, or Country Crock Plant Cream.
- Milk: Any full-fat milk works best for richness. Dairy-free options include oat, almond, soy, or coconut milk (brands: Oatly, Silk, Califia Farms).
- Sugar: Use cane, granulated, or caster sugar. Ensure vegan-friendly if needed.
- Pineapple: Use canned crushed pineapple and pineapple chunks, well drained. Brands: Dole or Del Monte.
- Biscuits: Use plain tea biscuits that soften well in layers. Best options include Marie biscuits, Graham crackers, or Digestive biscuits.
Dairy-free brands: McVitie’s Original Digestives, Lotus Biscoff, or store-brand Marie biscuits (check label for milk ingredients).