Escape to paradise with every bite of this luscious Piña Colada Icebox Cake! Inspired by the flavors of your favorite beachside cocktail, this no-bake dessert layers buttery graham crackers, creamy pineapple-infused filling, and fluffy whipped topping with coconut flakes and cherries. It’s the perfect treat for summer barbecues, potlucks, birthdays—or anytime you crave a refreshing dessert without turning on the oven.
This cake delivers a cool, creamy experience with a hint of rum flavor (or real rum, if you’re feeling festive), and it’s easy enough to prepare ahead of time. Whether you’re celebrating a summer day or just want to bring sunshine into your kitchen, this chilled, creamy cake brings instant vacation vibes.
Ingredients
For the Crust & Base Layers
- 2 cups graham cracker crumbs (about 12 full sheets, finely crushed)
- ½ cup sweetened shredded coconut (plus extra for garnish)
- ¼ cup melted butter (or melted coconut oil for a vegan option)
For the Creamy Pineapple Filling
- 16 oz cream cheese, softened (can use vegan cream cheese if needed)
- 1 cup powdered sugar
- 1 cup heavy whipping cream (or coconut cream for dairy-free version)
- 1 tsp vanilla extract
- 1 tsp rum extract (or 2 tbsp dark rum for an adult twist)
- 1 cup crushed pineapple, thoroughly drained (save juice for optional glaze)
For the Topping
- 1 cup whipped cream (or coconut whipped cream for a dairy-free topping)
- Maraschino cherries, for garnish
- Toasted coconut flakes, optional but highly recommended
Optional Pineapple Glaze (for added flavor)
- ¼ cup pineapple juice (from the drained crushed pineapple)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
How to Make Piña Colada Icebox Cake
Make the Crust
In a medium bowl, mix together the graham cracker crumbs, ½ cup shredded coconut, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9×13-inch baking dish, creating an even layer.
Refrigerate for 15 minutes while you prepare the filling.
Prepare the Creamy Pineapple Filling
Using a stand or hand mixer, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream with vanilla extract and rum extract (or real rum) until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy. Then stir in the well-drained crushed pineapple. Be careful not to add too much juice, or the filling may become too runny.
Assemble the Cake
Spread half of the filling over the chilled graham cracker crust. Add a layer of graham crackers over the filling, breaking them as needed to fit evenly. Spread the remaining filling over the second layer of crackers. Top with another layer of graham crackers.
Chill and Set
Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, but overnight is ideal. This allows the graham crackers to soften and the flavors to meld into a sliceable, creamy dessert.
Add Topping and Garnish
Spread whipped cream over the top layer of crackers. Sprinkle generously with toasted coconut flakes and garnish with maraschino cherries for that classic Piña Colada vibe.
Optional: Make the Pineapple Glaze
In a small saucepan, combine the reserved pineapple juice, sugar, and cornstarch. Whisk until smooth. Bring to a simmer over medium heat and cook for 2–3 minutes until thickened. Let it cool, then brush or drizzle over the cake before serving.
Tips for the Best Piña Colada Icebox Cake
- Drain Pineapple Thoroughly: Excess moisture can make the filling watery. Press the pineapple through a mesh strainer or cheesecloth if needed.
- Chill Overnight for Best Results: While 4 hours will do, chilling overnight gives the dessert the best structure and flavor.
- Toast the Coconut: For a deeper, nutty flavor, toast the coconut flakes in a dry skillet or oven at 350°F for 5–7 minutes, stirring occasionally.
- Make It Boozy: Replace the rum extract with real dark rum for an adults-only version that adds a warm kick.
- Vegan-Friendly Version: Use vegan cream cheese, coconut cream, and coconut oil to create a fully plant-based treat that still tastes indulgent.
- Clean Slices: Run a sharp knife under hot water and wipe between cuts to serve clean slices.
Ways to Enjoy and Serve
- At Summer Parties: Serve chilled with tropical drinks or mocktails.
- With Fresh Fruit: Add a topping of fresh pineapple chunks or mango slices for a colorful twist.
- As a Frozen Treat: Freeze the cake for a couple of hours before slicing if you prefer a firmer, ice cream-like texture.
- With Coconut Ice Cream: Turn this into a full tropical dessert plate by adding a scoop on the side.
Frequently Asked Questions
Can I make this Piña Colada Icebox Cake ahead of time?
Yes! In fact, it’s even better when made the night before. The chilling time allows the layers to set and the flavors to fully develop.
How long does this cake last in the fridge?
Stored in an airtight container, the cake will keep for 3–4 days. Just note that the texture may become slightly softer over time.
Can I freeze this dessert?
Absolutely. Freeze the assembled cake (without the whipped cream topping) for up to one month. Thaw in the fridge for a few hours before adding the topping and serving.
Can I use fresh pineapple instead of canned?
Yes, but make sure it’s finely chopped and very well-drained. Canned crushed pineapple is easier to work with and has a more consistent texture.
Is there a substitute for graham crackers?
You can use vanilla wafers, coconut cookies, or digestive biscuits. Each will bring a slightly different flavor and texture.
What’s the best way to toast coconut?
Spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring halfway. Watch closely—it burns fast!
Can I make this in a round springform pan?
Yes, for a layered cake presentation, use a 9-inch springform pan. Line the sides with parchment for easier release.
Conclusion
This Piña Colada Icebox Cake is everything you want in a summer dessert—creamy, refreshing, packed with tropical flavor, and wonderfully easy to make. It’s the kind of no-bake treat that turns any gathering into a celebration. Keep this recipe on hand for backyard parties, birthdays, or anytime you want a quick escape to the islands—no plane ticket needed.