Step-by-step instructions
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan or pie dish. Bake for about 8-10 minutes and allow it to cool completely.
Prepare the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Stir in vanilla extract, crushed pineapple, chopped strawberries, and shredded coconut. Spread this mixture evenly over your cooled crust.
Prepare the Topping: In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until you achieve stiff peaks. Spread or pipe this whipped cream over the filling layer.
Chill and Serve: Refrigerate the cake for at least 4 hours or until it sets. Before serving, garnish with additional strawberries and shredded coconut. Enjoy!
Best ways to enjoy it
Serving your Tropical Strawberry Split Cake can be as creative as you’d like! This cake shines on its own, but pairing it with a scoop of vanilla ice cream adds a delightful contrast in temperature and texture. For extra indulgence, drizzle some chocolate sauce on the plate and top the cake with a sprinkle of toasted coconut. Or, complement with a refreshing glass of iced tea or lemonade to enhance the tropical vibes.
Keeping leftovers fresh
To keep your Tropical Strawberry Split Cake in top shape, store it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. If you’re looking to extend its life, consider freezing individual slices. Just wrap them securely in plastic wrap and then place them in a freezer-safe bag. They can be kept frozen for up to a month. When ready to enjoy, simply thaw in the refrigerator overnight.
Helpful cooking tips
- Chill your tools: For an even fluffier whipped cream, chill your mixing bowls and beaters in the freezer for about 10 minutes before whipping.
- Don’t rush the cooling: Make sure your crust has cooled completely before adding the filling to prevent it from melting and losing its structure.
- Taste as you go: Feel free to adjust the sweetness by adding more or less powdered sugar in the filling, depending on personal preference.
Creative twists
Looking to put your spin on this recipe? Consider adding a layer of banana slices for a banana split twist or trying mango for a tropical take. You can also experiment with different nuts, like finely chopped almonds or macadamia nuts, in the crust for added crunch. For a vegan version, substitute cream cheese with dairy-free alternatives, and use coconut cream as a whipped topping.
FAQs
What is the prep and cook time?
The total time to prepare this cake is roughly 30 minutes (not including chilling time), and it needs at least 4 hours to set in the fridge.
Can I use canned fruit instead of fresh?
Yes! Canned crushed pineapple works well, just be sure to drain it properly. For strawberries, fresh is recommended for the best flavor, but you can use frozen ones as long as they’re thawed and drained.
Is there an easy way to slice the cake?
For clean slices, use a hot knife (run it under hot water, then dry it) to cut through the layers. This helps keeps the presentation neat.
With this Tropical Strawberry Split Cake, you will have a crowd-pleasing dessert that is not only beautiful but full of flavor—a perfect addition to any gathering or simple family dinner!
