Cravings of a Lunatic

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Christmas Coconut Cake

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cake

Hi folks.

Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by yours truly, and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

Today I have the pleasure of sharing a Christmas Coconut Cake with you. I am so excited about this one. I am such a huge fan of coconut. Any excuse I get to bake with it I’m going to take it. I love using coconut at Christmas time. It makes your cakes and cupcakes look like snow. Snow that tastes like coconut. Now wouldn’t that be a perfect world. That would make winter worth putting up with.

I originally made a coconut cake by Martha Stewart but let’s just say Martha let me down on this one. I refuse to accept that the cake’s failure was mine. I mean I did all the freaking steps perfectly and the cake still fell like me wearing high heels on a plane. Not that “that” happened or anything. Anyhow I made her dream cake and let’s just say it wasn’t dreamy whatsoever. So plan B got called into action. I made a quick cake that just might be the easiest and tastiest coconut cake you will ever make. So this worked out beautifully if you ask me. Thanks Martha. When one door closes you open a window, or this case you make the easiest cake on the face of the planet.

cake

5 from 2 votes
Print
Prep Time
10 mins
Total Time
10 mins
 
So easy and quick you won't want to tell your guests. Just pretend it took all day.
Course: Dessert
Cuisine: American
Servings: 8
Author: adapted from Mr. Christie's
Ingredients
  • 1 box Mr Christie's Chocolate Wafers 200 g
  • 1 tub of Cool Whip 1 L
  • 1 package of sweetened flaked coconut 200 g
Instructions
  1. Get out a plate or platter. Swipe a layer of cool whip in a line down the middle of the plate.
  2. Take two wafers and coat the back of one with cool whip, then drop some coconut on it, then place it on the plate so the cookies are standing up.
  3. Coat the next cookie with cool whip, then coconut and stick it to the cookies on the plate.
  4. Continue till all the cookies are in a log type cake formation.
  5. Now spread the rest of the cool whip over the cake.
  6. Coat generously with coconut.
  7. Stick in the fridge and let set up overnight.
  8. The magic of this is the cookies turn into a soft cake. You will not believe it the next day. It's one of the best cakes you can make, yet it's so easy and quick. You will be hooked on it immediately.
  9. Remove from fridge.
  10. Serve with a big old Christmas Coconut Cake smile! Then give Martha the finger!

 

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Honestly anyone can make this cake. This is perfect for kids or your hubby to make. It has endless possibilities for jazzing it up. So get to the store, buy Mr. Christie’s Chocolate Wafers and have at it. You can thank me later. I accept all forms of payment, cash, credit card, bags of flour, bags of money.

no bake cake

Hope you are enjoying Christmas Week. I promise I’ll be back in my blog room tomorrow and hopefully I can reshoot some pics for you all. This one needs an inside photo of the cake. It wasn’t set yet so I couldn’t get a good shot. I’ll take one for you when I inhale the whole cake later today. I promise. And you can ponder whether I meant I promise to take the shot or inhale the cake. Hm, which one did she mean???

Please take some time to stop by the other Christmas Week participants sites to see what lovely treats they have for you. I promise they will help inspire you to start your holiday baking. I know they inspire me on a daily basis.

Cranberry Coffee Cake by Jen of Juanita’s Cocina

Holly Topped White Cupcakes by That Skinny Chick Can Bake

Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street

Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker

Cranberry-Walnut Coffecake by Isabelle of Crumb

Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts 

Reindeer Cupcakes by Ramona of Curry and Comfort

Whiskey Nut Fruitcake by Heather of Girlichef

Tres Leches Cake by Cathy of The Dutch Baker’s Daughter 

Monkey Bread Cupcakes by Chung-Ah of Damn Delicious

Make sure you tune in tomorrow for more Christmas Week antics. The theme tomorrow is “Gingerbread Surprise” and boy do we have some cool recipes going at you for this one.

Toodles and smoochies! xx

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Comments

    • Kim Bee says

      December 5, 2012 at 5:31 PM

      Thanks so much An. I have had two pieces already. Not boding well for my weigh in at the doctor’s office tomorrow. Yikes.

      Reply

  4. Cathy W says

    December 5, 2012 at 7:37 AM

    She does have a damn good pancake recipe, however. 😉 I would eat your version of coconut cake any day! On another note, I wouldn’t try the high heels on level ground and in a padded room with handrails much less on a plane….

    Reply

    • Kim Bee says

      December 5, 2012 at 5:35 PM

      Oh all I can think about now is pancakes. Lol. I used her marshmallow recipe the other day and it rocked. But the cake recipe flopped. Too much air I think, one of those meringue style things. Such a bummer. This version is the bomb though, just ask my button on my pants, it bombed right off after piece #2.

      I like to dress up occasionally but man my balance is not good. I go down like a lead balloon often. They have these cool boots at Walmart called Earth Shoes, I love the pair I bought. I have their sandals but they make wicked comfy gorgeous boots too.

      Reply

  5. Heather @girlichef says

    December 5, 2012 at 8:14 AM

    bwah! I almost shot coffee through my nose on that last step in the cake-making process. ha ha ha… This definitely does look dreamy. And really, I cannot believe how ridiculously easy it is! Yum.

    Reply

    • Kim Bee says

      December 5, 2012 at 5:36 PM

      Lol now that I’d like to see. This is one of my go to cakes in a pinch. So glad I picked up some wafers yesterday just in case.This cake was a good save. I’m still mad at Martha though.

      Reply

  6. Kristen says

    December 5, 2012 at 8:49 AM

    I’ll take the no bake-three ingredient-easy as pie cake over an intense baking session any day of the week. Way to punt! (sorry, you don’t like football, but had to use the reference)

    Reply

    • Kim Bee says

      December 5, 2012 at 5:37 PM

      I know right. How did I not think of it earlier. I could have saved the lives of 2 dozen eggs. Well, not really but you know what I mean. I am a good punting. I’m also a good tackler, that’s a word right.

      Reply

  7. Liz says

    December 5, 2012 at 9:02 AM

    You had to make TWO cakes??? So sorry. But this one looks worth the trouble…I adore coconut, too, and it is the perfect ingredient for the holidays. Do I spy a gray background? Your photos look so sharp and wonderful!

    Reply

    • Kim Bee says

      December 5, 2012 at 5:41 PM

      I know, how freaking messed up is that. I rarely have recipes flop so I was mad as heck. Hate wasting ingredients. Luckily I had this recipe at the ready when the other one tanked.

      Nope that’s my kitchen, sort of a sage green kind of colour. The room is done though and once I get up enough energy to wash the floor we’re moving the desk in there. Hubs came back from work tonight to help with my broken down suv and then to help move furni. There will be picture taking in there tomorrow. So excited.

      Reply

    • Kim Bee says

      December 5, 2012 at 5:41 PM

      Thanks Kayle. I love that too. I have no idea why but I love coconut around the holidays. I think it’s the snow effect. Just so pretty.

      Reply

  13. Jenni says

    December 5, 2012 at 11:34 AM

    We call that thing a Zebra Cake. I love that thing so much. I learned to make it from a Judy Blume book back when I was wee. Maybe Deenie? I don’t remember.

    I have never used coconut. Note to self: use coconut the next time.

    I often give Martha the finger, but thanks for directing me to do so! 😉

    Reply

    • Kim Bee says

      December 5, 2012 at 12:38 PM

      Your comment has me in absolute stitches. I cannot stop laughing.

      My mom used to do the non-coconut version all the time. It was my fave of all time. It’s now mini-me’s fave of all time. Without coconut though. She’s not a fan. I’m convinced she’s adopted.

      Reply

  14. kitchenriffs says

    December 5, 2012 at 11:35 AM

    Coconut? Say no more. I’m heading over to your place. Don’t worry, I’ll bring my own fork and plate. Just don’t lock the doors this time, OK? 😉 Good stuff – thanks.

    Reply

    • Kim Bee says

      December 5, 2012 at 10:52 PM

      There’s a seat waiting for you my friend. I’ll leave the door open and the fire going to warm you up. It’s freaking freezing in Canada.

      Reply

    • Kim Bee says

      December 18, 2012 at 11:58 AM

      Thank you. I honestly am not sure. I’ve never tried freezing it. But I would think yes, it’s similar to an icebox cake so it seems like a viable option.

      Reply

  23. Tina says

    August 1, 2013 at 11:38 AM

    I made this with a bit of a change. I could not find chocolate wafers so I took the chance and used chocolate graham crackers. It worked great! High five on this recipe! Thanx!

    Reply

    • Kim Beaulieu says

      August 1, 2013 at 5:24 PM

      Yah, I am so happy you liked it. And that you found a replacement cookie. Any thin-ish wafer works great. I make these no bake cakes in jars too, super cute for parties, picnics or showers (of the bridal kind, not the wash your hair kind, lol). Thank you so much for popping back to tell me you liked this. Makes my heart happy. xx

      Reply

  25. Olga Caddock says

    March 14, 2015 at 9:01 AM

    I love the idea of this Christmas Coconut Cake, but I’m in England.

    Does anybody know of an equivalent for ‘Cool Whip’ that’s available over here, please? I’ve seen a suggestion for ‘squirty cream’, but that stuff turns to runny liquid if you let it stand for any length of time – it wouldn’t hold up well overnight in the refrigerator.

    Thanks for reading :D.

    Reply

    • Kim Beaulieu says

      March 14, 2015 at 6:29 PM

      Hey Olga, it’s just whipped cream, so if you have any pre-made brands available there any can substitute in. Or you can make your own. For this I would like start with 1 cup of heavy cream, 1 teaspoon sugar, then whip on high till it becomes fluffy. Any whipped cream, whether store bought or home-made. Hope that helps.

      Reply

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