Pina Colada Icebox Cake


  • Drain Pineapple Well: Pat it dry with paper towels to avoid soggy layers.
  • Boozy Option: Brush graham crackers with dark rum before layering.
  • Vegan Swap: Use vegan cream cheese, coconut cream, and margarine.
  • Gluten-Free: Substitute graham crackers with gluten-free cookies or almond flour crust.

Serving Suggestions

  • Tropical Pairing: Serve with a slice of fresh pineapple or a drizzle of caramel.
  • Party Hack: Build in individual jars for cute, portable desserts.

Nutrition Facts (Per Serving)

Calories: 380 | Fat: 22g | Carbs: 40g | Protein: 4g | Fiber: 1g

Why This Recipe Works

This icebox cake captures the essence of a Piña Colada with tropical pineapple, creamy coconut, and a hint of rum. The no-bake method ensures ease, while the graham cracker layers soften into a cake-like texture overnight.

SEO & Photography Notes

  • Keywords: Pina colada icebox cake, no-bake tropical dessert, easy summer cake, pineapple coconut recipe
  • Visuals: Highlight the golden toasted coconut, vibrant cherries, and cross-section layers. Style with a cocktail umbrella and pineapple wedge. Use bright, beachy props.

Customize Your Cake!

  • Add Booze: Stir 2 tbsp rum into the filling.
  • Fruit Swap: Use mango or peaches instead of pineapple.
  • Citrus Twist: Add 1 tbsp lime zest to the filling.

Let me know if you want a mini version or tips for a gluten-free crust! 🍍


 

;