This crunchy Pina colada cake is so delicious! Creamy and crispy, this pineapple and coconut dessert is ideal for those who adore the taste of pina colada. Plus, you will get a beautiful treat in only 25 minutes. Try it:
Servings 4 to 6
- ½ cup melted butter
- ½ cup shredded coconut, toasted (unsweetened)
- 11-oz plain granola
- 8-oz cream cheese, softened
- 14-oz condensed milk
- 4-oz (1 package) coconut cream pudding mix
- 2 teaspoons coconut extract (you can also use vanilla)
- 8-oz crushed pineapple (1 can)
- 1 container (8-oz) frozen whipped topping, thawed (I used Cool Whip)
- Use a foil to line a 9-in. square baking dish; set aside.
- In a blender or food processor, add granola and blend until fine crumbs. Then, add the butter and toasted coconut; process briefly just to incorporate.
- Next, press ½ of mixture evenly into the baking dish. Refrigerate for 5 minutes to set.
- In a mixing bowl, using an electric mixer on medium speed, beat cream cheese, coconut pudding mix, coconut extract, and condensed milk. Add whipped topping and combine.
- Spread ½ of the filling over the crust. Apply crushed pineapple over filling.
- Then, apply the remaining ½ of the filling, and top with crumb topping.
- Use a plastic wrap to cover the cake and freeze at least 4-5 hours (or ideally overnight).
- Before serving, allow to thaw slightly, then slice and serve.