No Bake Coconut Cake
Indulge in the tropical decadence of this No Bake Coconut Cake, a creamy, dreamy dessert that requires zero oven time! Layers of vanilla wafer cookies are nestled between a velvety coconut-infused cream made with sweetened condensed milk, softened cream cheese, and whipped heavy cream, creating a luscious texture that’s both light and satisfying. A generous sprinkling of shredded sweetened coconut adds a delightful crunch and extra burst of tropical flavor. Perfect for warm weather or anytime you crave a no-fuss treat, this refrigerated dessert comes together in just 20 minutes of hands-on prep and is best served chilled for maximum refreshment. Whether you’re hosting a summer gathering or simply treating yourself, this no-bake cake is sure to steal the spotlight and satisfy every coconut lover’s sweet tooth!
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Ingredients
- 300 grams Vanilla wafer cookies
- 400 grams Sweetened condensed milk
- 250 milliliters Heavy cream
- 200 grams Cream cheese, softened
- 240 milliliters Coconut milk
- 100 grams Shredded sweetened coconut
- 1 teaspoon Vanilla extract
Directions
Step 1
Line the bottom and sides of a 9x9-inch (23x23 cm) baking dish with parchment paper, allowing for overhang to make it easy to lift the cake out later.
Step 2
In a medium bowl, whip the heavy cream using a hand or stand mixer until soft peaks form, then set it aside in the refrigerator.
Step 3
In another large mixing bowl, combine the softened cream cheese and sweetened condensed milk. Beat together using the mixer until smooth and creamy.
Step 4
Gradually add the coconut milk and vanilla extract to the cream cheese mixture, and continue mixing until well incorporated.
Step 5
Gently fold the whipped cream into the cream cheese mixture, ensuring you keep as much air as possible in the mixture for a light texture.
Step 6
Arrange a layer of vanilla wafer cookies on the bottom of the prepared baking dish, ensuring there are no gaps.
Step 7
Spread a portion of the cream mixture over the cookies, using a spatula to create an even layer.
Step 8
Sprinkle some shredded sweetened coconut over the cream mixture.
Step 9
Repeat the process of layering cookies, cream, and shredded coconut until all ingredients are used, finishing with a final layer of the cream mixture on top.
Step 10
Sprinkle the remaining shredded coconut generously over the top layer for decoration.
Step 11
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften and the flavors to meld.
Step 12
When ready to serve, carefully lift the cake out of the dish using the parchment paper overhang, slice into portions, and serve chilled.
Nutrition Facts
| Serving size | 1494.2 grams (1494.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4723 |
| Total Fat 253.60g | 325% |
| Saturated Fat 155.20g | 776% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 607mg | 202% |
| Sodium 2396mg | 104% |
| Total Carbohydrate 542.30g | 197% |
| Dietary Fiber 15.10g | 54% |
| Total Sugars 372.10g | |
| Protein 56.20g | 112% |
| Vitamin D 32IU | 160% |
| Calcium 1449mg | 111% |
| Iron 2mg | 12% |
| Potassium 2277mg | 48% |
Source of Calories