Gluten Free No Bake Coconut Cream Cake

If you love coconut desserts, this gluten free no bake coconut cream cake is going to be your new favorite. It’s creamy, rich, and loaded with coconut flavor in every layer.

The best part? No oven needed. You just mix everything together, layer it up, and let the fridge do the rest of the work.

It’s also 100% gluten free, which is great if you’re avoiding gluten but still want a dessert that feels special. Nobody will even notice the difference.

The crust is made with gluten free graham cracker crumbs and coconut, and the filling is this incredible whipped coconut cream cheese mixture that’s super smooth and light.

Top it all off with whipped cream and toasted coconut flakes, and you’ve got a dessert that looks and tastes like it came from a bakery. But way easier to make.

Why You’ll Love This Recipe

No Oven Needed – This cake requires zero baking so you can make a stunning dessert without ever turning on your oven.

Incredibly Creamy Texture – The mix of cream cheese and coconut cream creates a filling so silky smooth it melts on your tongue.

Coconut Flavor in Every Layer – From the crust to the filling to the toasted topping every single bite is packed with rich coconut goodness.

Looks Like It Came From a Bakery – With its fluffy whipped cream top and golden toasted coconut flakes this cake looks absolutely gorgeous on any table.

Ingredients

For the Crust

• 2 cups Gluten Free Graham Cracker Crumbs
• 1/3 cup Sweetened Shredded Coconut
• 6 tbsp Unsalted Butter, melted

For the Filling

• 16 oz Cream Cheese, softened
• 1 cup Powdered Sugar
• 1 cup Canned Coconut Cream (chilled, thick part only)
• 1 1/2 tsp Coconut Extract
• 1 tsp Vanilla Extract
• 1 1/2 cups Heavy Cream
• 1 cup Sweetened Shredded Coconut

For the Topping

• 1 cup Heavy Cream
• 2 tbsp Powdered Sugar
• 1/2 cup Toasted Coconut Flakes

How to Make

Step 1

Combine the gluten free graham cracker crumbs, 1/3 cup shredded coconut, and melted butter. Stir until evenly moistened, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.

Step 2

Beat the cream cheese in a large bowl until smooth and lump-free. Add the powdered sugar, chilled coconut cream, coconut extract, and vanilla extract, and beat until well combined and fluffy.

Step 3

In a separate chilled bowl, whip the 1 1/2 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese coconut mixture in two additions until smooth and uniform.

Step 4

Fold in the 1 cup of sweetened shredded coconut until evenly distributed throughout the filling.

Step 5

Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 6 hours or overnight until firm and fully set.

Step 6

When ready to serve, whip the remaining 1 cup heavy cream with the 2 tbsp powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top of the cake.

Sprinkle generously with the toasted coconut flakes. Carefully release the springform ring and serve chilled.

My Tips

Use Only the Thick Part of the Coconut Cream

The night before you make this cake, put your can of coconut cream in the fridge. When you open it the next day, you’ll see a thick white layer on top and a watery liquid underneath.

Scoop out only that thick part and leave the liquid behind. If you dump the whole can in, that extra water will make your filling loose and runny, and it won’t set properly no matter how long you chill it.

Get Your Cream Cheese Fully Softened

Leave the cream cheese out on the counter for at least an hour before you start. It needs to be genuinely soft, not just slightly less cold than it was in the fridge.

If it’s still firm when you beat it, you’ll get lumps in the filling that won’t go away no matter how long you mix. Since there’s no baking involved here, those lumps stay in the final cake and you’ll feel them in every bite.

Chill Your Bowl Before Whipping the Cream

Put your mixing bowl and whisk attachment in the freezer for about 15 minutes before you whip the heavy cream. Cold equipment makes the cream whip up faster and hold its shape much better.

This matters a lot for a no-bake cake because the whipped cream is what gives the filling its light, airy texture. If your cream doesn’t whip up properly, the filling will be dense and heavy instead of fluffy.

More Tasty Recipes

• Gluten Free Coconut Cream Pie Bars
• Gluten Free Coconut Layer Cake
• Gluten Free Toasted Coconut Cream Pie
• Gluten Free Mango Coconut Cheesecake
• Gluten Free Lemon Coconut Bliss Balls

FAQ

What brand of gluten free graham crackers works best for the crust?

Kinnikinnick and Schär both make great gluten free graham crackers that crumble nicely for a crust. You can buy them pre-made as crumbs or just crush whole crackers in a zip-top bag with a rolling pin.

If you can’t find gluten free graham crackers near you, gluten free digestive biscuits or even gluten free vanilla cookies work as a solid substitute. Just make sure there are no hidden gluten ingredients on the label.