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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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)
Directions
Step 1
In a mixing bowl, combine the coconut milk and sweetened condensed milk. Stir well until fully blended.
Step 2
In a separate large chilled bowl, add the heavy whipping cream. Using an electric mixer, beat until soft peaks form, about 3-5 minutes.
Step 3
Add the powdered sugar and vanilla extract to the whipped cream. Continue beating until stiff peaks form.
Step 4
Gently fold half of the whipped cream into the coconut milk mixture to create a creamy coconut filling.
Step 5
In a 9x13-inch rectangular dish, spread a thin layer of the coconut filling on the bottom to prevent sticking.
Step 6
Place a layer of graham crackers evenly over the coconut filling, breaking them as needed to fit the dish.
Step 7
Spread a generous layer of the coconut filling over the graham crackers, followed by a sprinkle of shredded sweetened coconut.
Step 8
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.
Step 9
Spread the remaining half of the whipped cream evenly over the final layer of coconut filling.
Step 10
Sprinkle toasted coconut flakes on top as a garnish.
Step 11
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.
Step 12
Slice and serve chilled. Enjoy your Coconut Refrigerator Cake!
Nutrition Facts
| Serving size | (1755.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5301.0 |
| Total Fat 295.4g | 0% |
| Saturated Fat 166.2g | 0% |
| Polyunsaturated Fat 21.7g | |
| Cholesterol 615.0mg | 0% |
| Sodium 1826.0mg | 0% |
| Total Carbohydrate 584.8g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 458.0g | |
| Protein 49.6g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1246.1mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 2437.6mg | 0% |
Source of Calories