Go Back

No-Bake Coconut Cream Cake

A delightful and refreshing dessert featuring a creamy coconut filling in a buttery graham cracker crust, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 330
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers Approximately 100g
  • 1/2 cup melted butter Approximately 115g
For the filling
  • 1 can (14 oz) sweetened condensed milk Approximately 396g
  • 1 cup coconut cream Approximately 240ml
  • 1 cup heavy whipping cream Approximately 240ml
  • 1/2 cup powdered sugar Approximately 60g
  • 1 cup shredded coconut Approximately 85g
  • 1 teaspoon vanilla extract Approximately 5ml

Method
 

Preparation
  1. In a bowl, mix the crushed graham crackers and melted butter until well combined. Press this mixture into the bottom of a greased 9-inch pie pan to form an even crust.
  2. In another bowl, combine the sweetened condensed milk, coconut cream, and vanilla extract. Mix until everything is combined nicely.
  3. In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  4. Gently fold the whipped cream into the coconut mixture until it’s fully mixed in.
  5. Pour the coconut filling into your prepared crust and smooth the top with a spatula.
  6. Sprinkle the shredded coconut over the top for a nice finishing touch.
  7. Refrigerate for at least 4 hours, or until the cake is set and firm.
  8. Serve chilled, slice it up, and enjoy!

Notes

For a beautiful presentation, slice it into generous wedges and add a dollop of whipped cream on top. Pair with fresh fruit or vanilla ice cream for an extra treat. Make sure to give your cake enough time in the refrigerator to fully set.