Coconut Refrigerator Cake
Indulge in the tropical bliss of this Coconut Refrigerator Cake, a no-bake dessert that’s as easy to make as it is irresistible. Layer upon layer of tender graham crackers, rich coconut milk, and fluffy whipped cream come together in a creamy, dreamy symphony of flavors. Sweetened shredded coconut adds a delightful chewiness, while a sprinkling of toasted coconut flakes provides a satisfyingly crisp garnish. Perfectly chilled for a refreshing treat, this easy coconut cake is made in just 20 minutes and requires no oven time, making it a go-to for busy weeknights or summer gatherings. Let it rest in the fridge overnight, and watch as the flavors meld into pure perfection. Whether you're a fan of tropical desserts or simply love effortless indulgence, this Coconut Refrigerator Cake is sure to impress!
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Recipe Information
Ingredients
- 18 sheets graham crackers
- 400 ml coconut milk
- 397 grams sweetened condensed milk
- 480 ml heavy whipping cream
- 50 grams powdered sugar
- 2 teaspoons vanilla extract
- 120 grams shredded sweetened coconut
- 30 grams toasted coconut flakes (for garnish)
Instructions
In a mixing bowl, combine the coconut milk and sweetened condensed milk. Stir well until fully blended.
In a separate large chilled bowl, add the heavy whipping cream. Using an electric mixer, beat until soft peaks form, about 3-5 minutes.
Add the powdered sugar and vanilla extract to the whipped cream. Continue beating until stiff peaks form.
Gently fold half of the whipped cream into the coconut milk mixture to create a creamy coconut filling.
In a 9x13-inch rectangular dish, spread a thin layer of the coconut filling on the bottom to prevent sticking.
Place a layer of graham crackers evenly over the coconut filling, breaking them as needed to fit the dish.
Spread a generous layer of the coconut filling over the graham crackers, followed by a sprinkle of shredded sweetened coconut.
Repeat the layering process (graham crackers, coconut filling, shredded coconut) until you run out of filling, finishing with a layer of coconut filling on top.
Spread the remaining half of the whipped cream evenly over the final layer of coconut filling.
Sprinkle toasted coconut flakes on top as a garnish.
Cover the dish with plastic wrap or foil and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften.
Slice and serve chilled. Enjoy your Coconut Refrigerator Cake!
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 58.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
