Gluten Free No Bake Coconut Cream Cake
This gluten free no bake coconut cream cake is lush, creamy, and perfectly tropical. It's a showstopper dessert that's easy to love.
Equipment
- 9-inch springform pan
- electric mixer
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
Instructions
- 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.
- 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.
- 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.
- Fold in the 1 cup of sweetened shredded coconut until evenly distributed throughout the filling.
- Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 6 hours or overnight until firm and fully set.
- 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.
Nutrition
Serving: 1servingCalories: 494kcalCarbohydrates: 33gProtein: 4gFat: 38g
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