Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 cup chopped fresh strawberries
1/2 cup shredded coconut
For the Topping:
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Additional strawberries and shredded coconut for garnish
Directions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan or pie dish.
Bake for 8-10 minutes. Allow to cool completely.
Prepare the Filling:
In a large bowl, beat the softened cream cheese with powdered sugar until smooth.
In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
Stir in vanilla extract, crushed pineapple, chopped strawberries, and shredded coconut.
Spread the mixture evenly over the cooled crust.
Prepare the Topping:
In a medium bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the filling.
Chill and Serve:
Refrigerate the cake for at least 4 hours or until set.
Garnish with additional strawberries and shredded coconut before serving.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 4 hours 30 minutes | Kcal: 350 kcal per serving | Servings: 8
