No-Bake Coconut Cake
If you're looking for an easy summer dessert that feels a little special without turning on the oven, this No-Bake Coconut Cake is it. It's light, creamy, packed with coconut flavor, and perfect for summer gatherings.
Layers of coconut-soaked biscuits soften as the cake chills, creating a texture that's somewhere between a classic icebox cake and a tender sponge cake. Between each layer is a fluffy coconut cream made with cream cheese, whipped cream, and shredded coconut, then finished with toasted coconut and a cloud of fresh whipped cream on top.
To really bring out the coconut flavor, this recipe uses Let's Do Organic Shredded Coconut in both the filling and as a toasted topping, along with Native Forest Organic Coconut Milk to soak the biscuits. The combination creates rich coconut flavor in every bite without being overly sweet.
One of the best parts? This dessert actually gets better as it sits. After chilling overnight, the biscuits soften into cake-like layers, making it the perfect make-ahead dessert.
Ingredients
Coconut Cream
- 12 oz (340g) cold cream cheese
- 1¼ cups (150g) powdered sugar
- 3 cups (720ml) cold whipping cream
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract (optional)
- ⅔ cup (55g) Let's Do Organic Shredded Coconut
For Layering
- 24–36 Marie biscuits or graham crackers
- ½ cup (120ml) Native Forest Organic Coconut Milk
- ⅔ cup (55g) Let's Do Organic Shredded Coconut (toasted)
Topping
- 1½ cups (360ml) cold whipping cream
- ⅓ cup (40g) powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons toasted shredded coconut
How to Make No-Bake Coconut Cake
Make the Coconut Cream
In a large mixing bowl, beat the cold cream cheese and powdered sugar until smooth and creamy.
Add the cold whipping cream, vanilla extract, and coconut extract (if using). Whip until the mixture becomes thick and holds its shape.
Gently fold in the shredded coconut until evenly combined.
Assemble the Cake
Quickly dip each biscuit into the coconut milk and arrange them in a single layer in a 9x13-inch baking dish.
Spread about 6–7 scoops of the coconut cream over the biscuits, creating roughly a ½-inch layer. Sprinkle with toasted shredded coconut.
Repeat the layers until you've used all of the cream, leaving about 1 inch of space at the top of the dish for the whipped cream topping.
Make the Topping
Whip together the whipping cream, powdered sugar, and vanilla until stiff peaks form.
Spread evenly over the cake and finish with the remaining toasted shredded coconut.
Cover tightly and refrigerate for at least 24 hours before serving. This resting time allows the biscuits to soften into tender cake-like layers and gives the flavors time to come together.
Tips
- Chill for a full 24 hours for the best texture.
- Toasting the shredded coconut adds extra flavor and crunch.
- Marie biscuits create a traditional icebox cake texture, but graham crackers work just as well.
- Top with fresh berries, mango, pineapple, or white chocolate shavings for a fun variation.
- Store covered in the refrigerator for up to 4 days.
by @pastrybysaloni
