no bake coconut cake
An easy no-bake summertime dessert with layers of creamy coconut filling, whipped topping, and graham crackers. The perfect cold treat for a hot day.
Ingredients
Main Ingredients
- 2 boxes instant vanilla pudding (3.4 oz size)
- 3 cups milk cold
- 1 tsp coconut extract
- 1 cup sweetened coconut flakes
- 2 containers whipped topping 8 oz size, thawed
- 21 pieces full-sized graham crackers
- 0.5 cup toasted coconut
Instructions
Preparation Steps
- In a large bowl, whisk together the vanilla pudding mix, milk and coconut extract for about 1 to 2 minutes until the pudding mix is dissolved and the mix has thickened.
- Add the coconut flakes and stir.
- Fold in one 8oz container of thawed whipped topping until well-mixed.
- Line the bottom of a 9x13-inch baking dish or pan with 8 to 9 graham crackers. You can break the graham crackers apart to make sure the whole bottom is covered.
- Spoon about half the pudding mixture over the graham crackers and smooth it out with a spoon or spatula.
- Layer another 8 to 9 graham crackers over the pudding mix, then cover those with the other half of the pudding mixture.
- Do one more layer of graham crackers then spread the second 8oz container of thawed whipped topping over the top.
- Refrigerate for at least 4 hours, but chilling overnight is best.
- Sprinkle the toasted coconut on top, and serve chilled.
Notes
This no-bake cake is perfect for warm weather and requires minimal effort. Ensure the whipped topping is fully thawed before folding it in for the best texture.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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