This pina colada cake is beyond amazing! Each bite is filled with coconut and graham cracker crumbs and coconut cream, topped with crushed pineapple, crunchy pecans, and maraschino cherries.

1/2 cup shredded coconut
2 cups ground graham cracker crumbs
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup coconut
1 tablespoon rum-flavored extract 1 (8-ounce) frozen top container, chilled
1 (8-ounce) can crushed pineapple, chopped
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans

Preheat the oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking tray and toast in the preheated oven for 5 minutes, until brown. Remove and set aside.
In a medium bowl, combine crushed crackers and melted butter or margarine. Press firmly into the bottom and sides of the 9-inch pin.
In a large mixing bowl, beat cream cheese and coconut cream until smooth. Mix in an electric mixer. Complete with whipped cream, pineapple, cherries and hazelnuts. Spread the mixture into the oven. Sprinkle with coconut. We arrive a few hours before work.

Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this

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