This Pineapple Fluff Icebox Cake with Toasted Coconut is the perfect summer dessert. It’s refreshing, light, and tropical!
Not too long ago when I was hanging out with my dad, he mentioned a dessert my grandmother used to make called pineapple puff. I love trying to recreate old recipes but sometimes they take a little research. After a bit of looking, I finally found a recipe on the Kraft website and I’m pretty sure it’s the version my grandmother made. It calls for Stella D’oro Anginetti Cookies which (sadly) are no longer being made…so I decided to take the “puff” part of the recipe and spin it into an icebox cake.
Pineapple Fluff Icebox Cake with Toasted Coconut
That icebox cake recipe is what I’m sharing today, along with a delicious collection of recipes made by a group of bloggers who love to spend time in their kitchens! We’re featuring easy and fresh recipes that are perfect for summer. More on that at the end of the post.
The base for all my icebox cakes is graham crackers and Cool Whip. From there, it’s fun to experiment with different flavors, fruits, and toppings. When I think of pineapple, I think tropical. That’s why I topped this icebox cake with toasted coconut. What could be more tropical than pineapple paired with toasted coconut? Of course, if you don’t like coconut, just skip that step!
Pineapple Fluff Icebox Cake with Toasted Coconut
Ingredients
- 1 8 oz. package cream cheese at room temperature
- 3/4 cup Powdered Sugar
- 1 16 oz. container Cool Whip or Cool Whip Lite
- 1 20 oz. can crushed pineapple drained
- 1 cup sweetened coconut flakes toasted
- 1 box graham crackers
Instructions
- Preheat oven to 325 degrees F. Spread coconut flakes on a cookie sheet. Bake for 8 to 10 minutes. Shake the pan halfway through baking. Flakes should be very light brown.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the powdered sugar and beat until combined well.
- Add the Cool Whip and beat again until it's all mixed together.
- Fold in drained pineapple.
- In a 9 x 9 inch pan, spread a thin layer of the cream cheese mixture.
- Top with a layer of graham crackers.
- Continue with the cream cheese mixture and graham crackers until you have three layers, ending with the cream cheese mixture on top.
- Sprinkle toasted coconut on top of cake.
- Cover and refrigerate at least 6 hours. More is better.
- Can be refrigerated overnight if you want to make it a day ahead.
Like most icebox cakes, this version keeps in the refrigerator for up to 3 days. In fact, the longer it sits, the better it gets. It’s the perfect dessert to take to a summer potluck or picnic. It could easily be doubled and made in a 9 x 13 inch pan.
I’m still really curious about the Stella D’Oro Anginetti cookies, so if you know anything about them, please leave a comment and give us all the scoop!
*Affiliate links included. Click HERE for my disclosure statement.
I’m so excited that the Seasonal Simplicity series is back again; and this time it’s to celebrate Summer! As promised, here is that talented group of bloggers sharing their summer recipe ideas.
Italian Herb Lemonade at The Happy Housie // Chocolate Ganache at Sincerely, Marie Designs
Pink Lemonade Sorbet at Home.Made.Lovely // Chocolate Raspberry Pastries at Inspiration for Moms
How to Make a Naked Cake at Maison de Pax // Pineapple Fluff Icebox Cake at On Sutton Place
Peanut Butter Energy Balls at The DIY Mommy // Banana Cream Delight at Duke Manor Farm
Healthy Chicken Salad at TIDBITS // Caesar Salad no Anchovies at In My Own Style
Charcuterie Board at Two Twenty One // Keto Cocktails at Finding Silver Pennies
Lavender Blackberry Sparkling Lemonade at Satori Design for Living // Lemon Blueberry Cupcakes at Nina Hendrick Design Co.
Luscious Lemon Curd Parfaits at Summer Adams // Strawberry Jello Poke Cake at A Pretty Life
Blackberry Lemon Muffins at Town and Country Living // Easy Summer Side at Rooms FOR Rent Blog
Meringue Berry Trifle at Clean and Scentsible // Ice Cream Hack and Fail at Craftberry Bush
