This no-bake treat is a breeze to make, yet captures the essence of the classic cocktail in a form that’s perfect for sharing. Whether it’s a summer barbecue or a cosy winter get-together, this cake will transport you and your guests to a sunny paradise with its irresistible combination of flavours and textures.
Ingredients:
- 1 20-ounce can crushed pineapple, drained
- 1 cup sweetened desiccated coconut, toasted
- 1/2 cup powdered sugar
- 1 packet (3.4 ounces) instant vanilla pudding mix
- 1 8 oz container frozen whipped topping, thawed
- 15 whole graham crackers
- 1 package (8 oz) softened cream cheese
- 1 13.66 oz. can coconut milk, divided
- 1/2 teaspoon rum extract
Method:
In a large bowl, stir together the cream cheese, confectioners’ sugar and half of the coconut milk until smooth.
Stir in the rum extract.
In another bowl, make the instant vanilla pudding according to the instructions on the packet, using the remaining coconut milk for some of the liquid.
Fold the whipped topping into the pudding mixture.
Place a layer of graham crackers in the bottom of a 9×13 inch dish.
Spread half of the cream cheese mixture over the crackers.
Spoon half of the crushed pineapple over the cream cheese layer.
Top with another layer of graham crackers, the remaining cream cheese mixture and the rest of the crushed pineapple.
Top with the last layer of graham crackers.
Spread the custard and whipped topping mixture over the top layer of graham crackers.
Sprinkle the toasted coconut over the top.
Refrigerate for at least 4 hours or overnight to allow the graham crackers to soften.
