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5 from 6 votes

No Bake Tropical Coconut Pineapple Lush Cake

By: Bella Bucchiotti
This coconut pineapple lush cake is to die for! It’s a Hawaiian pineapple and coconut cake, also known as pina colada lush. This creamy summer dessert is also a no bake cake recipe! Make this coconut pineapple dessert for a summer BBQ and it will be a hit.
Prep Time: 20 minutes
Refrigerate to Set: 3 hours
Total Time: 3 hours 20 minutes
Servings: 16

Ingredients 

crust

  • 1 1/2 Cup graham crumbs
  • 1/2 Cup shredded coconut, unsweetened
  • 1/4 Cup butter, melted
  • 1 Tablespoon butter

topping

  • 8 Ounces cream cheese
  • 1 Cup icing sugar
  • 1 Teaspoon Lemon juice
  • 1 Cup pineapple, fresh, cut into chunks
  • 1 Box vanilla pudding mix , 4 serving size box, plus milk amount as per box
  • 1/2 Cup coconut milk
  • 1 Cup whipping cream

Instructions 

  • Make pudding according to package. Set aside. 
  • Add graham crumbs, shredded coconut, and melted butter to a mixing bowl. Combine and pour into an 8x8 baking dish. Pat down and place in refrigerator. 
  • With an electric mixer, beat cream cheese until smooth and creamy. Add icing sugar and beat again until any lumps are gone. Add lemon juice and mix again. Place in refrigerator to set. 
  • Beat heavy cream until soft peaks form. Add coconut milk and beat again until stiff peaks form.
  • Gently fold whipped cream mixture into cream cheese mixture. 
  • Place pineapple chunks onto crust. Add half the cheesecake mixture on top and spread evening. Add pudding and spread evenly. Pour remaining cheesecake mixture over top. Place in fridge for at least two hours to set. 
  • When ready to serve, toast 1/2 cup shredded or flaked coconut and sprinkle on top. 

Nutrition

Calories: 221kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 155mg | Potassium: 89mg | Fiber: 1g | Sugar: 17g | Vitamin A: 423IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
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