Christmas Coconut Cake

This Christmas Coconut Cake is quick, easy and the perfect festive dessert recipe for the holidays!

Today I have the pleasure of sharing this Christmas Coconut Cake with you. I am so excited about this one because I'm a huge fan of coconut.

Honestly, any excuse I get to bake with coconut. It's one of my favourite baking ingredients. especially at Christmas time. Coconut makes your cakes and cupcakes look like a winter wonderland.

This quick no bake coconut cake is one of the easiest dessert recipes you will ever make. My Mom used to make this when I was a kid. I'm old, so that's going back quite a long time.

You can also make these in mason jars for a No Bake Cake in Jars, or you make a stackable version like my Coconut Cream Cookie Stacks.

Some folks refer to this as a zebra cake and some people call it an icebox cake. Whatever you call it, I highly recommend making a double batch because it's going go disappear quickly!

Ingredient Notes:

• Chocolate Wafer Cookies - Rumour has it both Mr Christie and Nabisco have both stopped making their famous chocolate wafer cookies. Use whatever kind of chocolate wafer cookie you can find. Oreo cookies work really well too.
• Whipped Cream - I used Cool Whip for my cake but use any kind of prepared whipped cream you have on hand. Or make your own whipped cream from scratch. Personally, I would not use the whipped cream in a can for this recipe. It tends to not hold up quite as well as other kinds.
• Shredded Coconut - For this particular recipe, sweetened shredded coconut is best. The sweetness will work well with the cake. You can toast the coconut if you like. That's a personal choice.

How to Make Christmas Coconut Cake:

1. Grab a plate or platter to use for the base. Add a dollop of whipped cream to the plate and smooth it out into a line down the plate. This will give you a good base for the cake to stick as assemble it.
2. Take two wafers and coat the back of one with cool whip, sprinkle some coconut on it and then place it on the plate so the cookies edges are facing up.
3. Coat the next cookie with cool whip, sprinkle with coconut and stick it to the cookies that are already on the plate.
4. Repeat this process until all the cookies are assembled in a log cake formation. (yes, you can assemble the cake in other shapes)
5. Spread the remaining whipped cream over the cake and use an offset spatula to smooth out.
6. Sprinkle the remaining coconut over top of the cake.
7. Place the cake in the refrigerator overnight. This will allow the cookies to soften into a cake like texture.
8. Remove the cake from the fridge.
9. Slice and serve.

Substitutions for Mr Christie and Nabisco Chocolate Wafer Cookies:

• Oreo Cookies - They actually work quite well for this type of cake.
• Ice Cream Sandwich Wafers - I believe Oreo makes these and they are quite large. They would work well for this cake.
• Oreo Thin Cookies - These are pretty similar to a chocolate wafer cookie.
• Chocolate Graham Crackers - If you can find them, they make an excellent substitution for chocolate wafer cookies.
• Animal Cookies - These will give a different flavour but they're so much fun.
• Biscoff Cookies - Again, they will taste different than a chocolate version but that's okay.
• Chocolate Wafers from America's Test Kitchen
• Homemade Chocolate Wafers by Smitten Kitchen

More Holiday Treats:

• Chocolate Chip and Pistachio Cookies
• Mendiant
• Peppermint Hot Chocolate and Peppermint Wands
• S’mores Cookies 
• Microwave Pistachio Brittle
• White Chocolate Oreo Cookie Balls
• Easy Chocolate Peppermint Fudge
• Coconut Filled Sandwich Cookies
  

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5 from 2 votes

Christmas Coconut Cake

This Christmas Coconut Cake is quick, easy and the perfect festive dessert recipe for the holidays!

Course Dessert, Snack

Cuisine American

Keyword christmas coconut cake, no bake coconut cake

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 290kcal

Author Kim Beaulieu

Ingredients

• 9 ounces chocolate wafer cookies
• 2 cups prepared whipped cream (personally, I love cool whip)
• 7 ounces sweetened coconut flakes

US Customary - Metric

Instructions

• Get out a plate or platter. Swipe a layer of cool whip in a line down the middle of the plate.
• 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.
• Coat the next cookie with cool whip, then coconut and stick it to the cookies on the plate.
• Continue till all the cookies are in a log type cake formation.
• Now spread the rest of the cool whip over the cake.
• Coat generously with coconut.
• Stick in the fridge and let set up overnight.
• 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.
• Remove from fridge.
• Serve with a big old Christmas Coconut Cake smile! Then give Martha the finger!

Nutrition

Calories: 290kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 257mg | Potassium: 179mg | Fiber: 4g | Sugar: 22g | Vitamin A: 107IU | Calcium: 28mg | Iron: 2mg

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more cake recipes as well.

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Toodles! xx