No Bake Coconut Cake
No Bake Coconut Cake is a refreshing, creamy dessert featuring layers of coconut-flavored custard, tender cake pieces, and whipped topping. Its tropical flavors and easy preparation make it perfect for gatherings, especially for those who enjoy light, coconut-infused treats without the need for baking.
Ingredients
Instructions
- Sprinkle gelatine over cold water to soften.
- Cook egg yolks, sugar, and flour until smooth.
- Add salt and gradually add milk. Cook slowly until coats spoon.
- Stir in gelatine. Refrigerate 1 hour until cool.
- Beat egg whites until stiff peaks form.
- Fold egg whites into cooled custard.
- Tear angel food cake into small pieces.
- Use half of the cake to cover the bottom of a sheet cake pan.
- Pour half of the custard over the cake pieces.
- Sprinkle half of the grated coconut over the custard.
- Add the remaining cake pieces, then the rest of the custard, then sprinkle with remaining coconut.
- Prepare Dream Whip according to directions and spread over the top (can substitute with Cool Whip).
Tips & Substitutions
For a lighter texture, make sure to fold the egg whites gently into the custard to maintain the airiness. If you don't have Knox gelatine, you can substitute with agar-agar for a vegetarian option. For added flavor, consider incorporating a teaspoon of vanilla extract into the custard. This recipe can also be adapted using different fruits or flavors, reminiscent of a Two-Layer Cake.
Serving Suggestions
Serve chilled as a delightful dessert at gatherings or special occasions. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For an extra touch, drizzle with a coconut or chocolate sauce. This cake can also be a lovely addition to a summer picnic or potluck, alongside dishes like Velvet Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can be served straight from the fridge for a refreshing treat. Avoid freezing, as the texture may change after thawing, making it less enjoyable.
Nutrition & Diet Analysis (per serving)
Each serving of No Bake Coconut Cake contains roughly 497 calories, with 14g protein, 25g carbohydrates, and 39g fat. It is an excellent source of iron (30% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin A and vitamin D. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake instead of angel food cake?
Yes, you can substitute with a sponge cake or pound cake if you prefer a denser texture. However, angel food cake provides a lightness that complements the creamy custard well.
Is there a way to make this recipe dairy-free?
Absolutely! You can use almond milk or coconut milk in place of regular milk, and a dairy-free whipped topping instead of Dream Whip to create a delicious dairy-free version of this coconut cake.
How do I know when the custard is ready?
The custard is ready when it thickens enough to coat the back of a spoon. Make sure to stir continuously while cooking to prevent it from sticking to the bottom of the pan and developing lumps.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).