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The Best Creamy No-Bake Coconut Cake

The Best Creamy No-Bake Coconut Cake is a light and fluffy dessert packed with sweet coconut flavor and cool, creamy layers. Made with simple ingredients and no oven required, it’s perfect for warm days or easy entertaining. Just layer, chill, and enjoy every bite!
Prep Time30 minutes
Refrigerator Time12 hours
Total Time12 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Coconut Cake No-Bake, Coconut Creme No-Bake Cake, No-Bake Coconut Cake
Servings: 8 servings
Calories: 350kcal
Author: George - U Keep Cooking

Equipment

Ingredients

  • 2 (15 oz) Cans Coconut Milk (full fat) (refrigerate unshaken cans for 4 hours)
  • 1½ Cups Shredded Coconut (sweetened)(toasted in the oven for a few minutes)
  • 2 Cups Heavy Cream (extra cold) (beaten into stiff peaks)
  • 2 (bricks) Cream Cheese (softened to room temperature)
  • ½ Cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 (6.75-7.5 oz) packages Caramel Flavored Cookies (Pepperidge Farm Bordeaux or Shortbread Cookies)

Instructions

  • Prep the Coconut Milk: Place the two cans of full-fat coconut milk in the fridge (unshaken) for at least 4 hours or overnight. This helps the thick coconut cream separate from the liquid.
  • Toast the Coconut: Preheat your oven to 350°F. Spread the sweetened shredded coconut on a baking sheet and toast it for 4–6 minutes, stirring once, until golden and fragrant. Let it cool.
  • Beat the Heavy Cream: In a chilled bowl, whip the extra cold heavy cream until stiff peaks form. Set it aside in the fridge while you prepare the rest.
  • Make the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
  • Scoop Coconut Cream: Open the cold cans of coconut milk and scoop out only the thick cream from the top (leave the watery liquid behind). Add this thick cream to the cream cheese mixture and beat until well combined.
    ** If you have trouble separating the coconut cream from the coconut milk, try pouring the unshaken, chilled can through a fine strainer to collect the cream solid bits.
  • Fold in the Whipped Cream: Gently fold the whipped cream into the coconut-cream cheese mixture. Do this slowly to keep the mixture light and fluffy.
  • Layer the Cake: In an 9x5 loaf pan lined with plastic wrap, start with a layer of caramel cookies. Spread a thick layer of the creamy coconut filling on top. Repeat layers until all the filling and cookies are used, ending with cream on top.
  • Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) so the cookies soften and everything sets nicely.
  • Garnish and Serve: Right before serving, you can use the plastic wrap to lift the cake from the pan, and sprinkle the toasted coconut and extra whipped topping over the top of the cake. Slice and enjoy!

Nutrition

Calories: 350kcal | Carbohydrates: 13g | Protein: 3g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 24mg | Potassium: 153mg | Fiber: 3g | Sugar: 10g | Vitamin A: 878IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg