Ingredients
– 1 package of graham crackers (about 14-16 full sheets)
– ½ cup unsalted butter, melted
– 1 can (8 oz) crushed pineapple, drained
– 1 package (8 oz) cream cheese, softened
– 1 cup powdered sugar
– 1 cup whipped topping (like Cool Whip)
– 1 cup shredded coconut (sweetened or unsweetened, your choice)
– ½ teaspoon vanilla extract
– Optional: toasted coconut flakes for garnish
Equipment Needed
– 9×13 inch baking dish
– Mixing bowls
– Electric mixer (hand or stand)
– Spatula
– Measuring cups and spoons
– Grater (if toasting coconut)
Step-by-Step Instructions
Let’s roll up our sleeves and dive into making this lovely cake! First, we’ll start with the crust. In a mixing bowl, crush the graham crackers until they resemble fine crumbs. Pour in the melted butter and mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9×13 inch baking dish to create an even layer. This crust is not only the base of our cake but also adds a lovely crunch. After you’re done, set it aside to firm up while we make the filling. (See the next page below to continue steps…)