This no bake coconut cake is an easy, stress-free dessert that can be made ahead of time. It is just 3 ingredients and doesn’t require flour, eggs, butter or oil. It only takes a few minutes to prepare. The cake is soft and full of coconut flavor.
I love making a few no bake desserts this time of year to give myself and my oven a rest from all the baking. This no bake cake is so easy to prepare and can be made a few days ahead of time so it’s a stress-free dessert to serve to friends and family. The cake is soft and full of chocolate and coconut flavor.
Ingredients
- Shredded Coconut
- Semisweet Chocolate Chips
- Milk
Shredded coconut: I used unsweetened shredded coconut in the cake, though I think you can use sweetened. Sweetened coconut will make your cake quite sweet though. If you are looking for a substitute for coconut, I have also made a similar cake with quick oats instead of coconut.
Semisweet chocolate chips: The chocolate is what provides the structure for this no bake cake. The chocolate is melted down and mixed with milk and coconut so that it does not completely turn solid again when cooled. Instead, it stays in a soft, semi-solid form. This cake will not work with white chocolate.
Milk: I used lowfat (1%) milk but milk alternatives like almond or oat milk should also work.
How to Make No Bake Coconut Cake
The chocolate chips and milk are heated together until melted and smooth. The coconut is then stirred in. The cake batter is then ready to be poured into a 6-inch springform round cake pan lined with parchment paper. The cake is then placed into the fridge until set.
No Bake Cake Texture
Because this cake is not baked, it does not have the same texture as a baked cake. But you can slice it like a cake and it has a soft texture when you eat it.
More No Bake Recipes
- 3 Ingredient No Bake Coconut Cookies
- 2 Ingredient No Bake Lemon Pie
- 2 Ingredient No Bake Chocolate Banana Cake
3 Ingredient No Bake Coconut Cake
Ingredients
- 1 1/2 cups (268 g) semisweet chocolate chips
- 3/4 cup (177 ml) lowfat milk
- 2 cups (148 g) unsweetened shredded coconut
Instructions
- Spray the interior of a 6 inch round springform pan. Line the interior with parchment paper. I used a pre-cut round parchment paper for the bottom and then cut strips of parchment for the sides.
- Add chocolate and milk to a large microwave-safe mixing bowl. Heat in 15-30 second intervals, whisking in between, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove, using the double boiler method.
- Stir in shredded coconut until it is evenly combined and fully coated in the chocolate batter.
- Pour batter into prepared cake pan. Use spatula to smooth surface and make sure the batter is evenly distributed across the cake pan. If desired, sprinkle additional shredded coconut on top to decorate the cake. You can also wait until right before serving to sprinkle on additional coconut (the coconut will just be loose on top). I used sweetened coconut on the very top for the cake in the photos but you can use unsweetened shredded coconut.
- Place cake into fridge until set. It can take 1-3 hours in the fridge, though I usually just leave it overnight. If you are in a hurry, you can also put it in freezer to set (it should only take 30-60 minutes). If you put it in the freezer you will have to bring the cake to room temperature before cutting and serving. If you put it in the fridge, you only need to wait a few minutes before serving.
Notes
- This cake is best made in a 6 inch round springform pan lined with parchment paper. Otherwise, it will be very difficult to remove.
- If you want to make a bigger cake, you can make 1.5 times the recipe and put it in a 7 inch springform pan.
- This cake is very rich, so I recommend cutting it into thin slices.
- I made this with unsweetened coconut. I think it should work with sweetened but your cake will be quite sweet. You can also do a mixture of unsweetened with sweetened.
- I used sweetened coconut on the very top for decoration but you can also use unsweetened.
- Please see post for ingredient discussion and potential substitutions.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Been a tad crook at present, will try lots asap
Do you savoury recipes?
Yes, we have savory recipes – you can browse all of our recipes on our Recipe Index page. Hope that helps!
Who has a 6″ springform cake pan? Who has a 7″ springform cake pan? This recipe would have been more helpful if it was for a 8″ or 9″ pan.
Just because you don’t own one doesn’t mean that it’s not a common sized pan. 6 and 7 inch pans are quite common. They work for small families and they fit in the Instant Pot and air fryer. You can always increase the recipe quantity if you want to bake in an 8 or 9 inch pan.
Hi this is for anyone who doesnt have a spring pan of any size…since we are not baking in it, you can line any container of choice with parchment and make lift handles underneath like we do when cooking a whole turkey. When the cake is frozen or firm from the fridge it should make it fairly easy to lift, I would think. Correct me if Im wrong 🙂
Thanks for sharing that!
Your no baking coconut cake sounds delicious. Â I can’t wait to try the recipe. Â Love Arlene
We hope you love it!
Love this just happen to Lucky to find it keep safe keep happy.???????
Thanks!
Is it possible to substitute non-dairy milk in this recipe?
yes
It provides a good method for learning cake making.
We hope you try the recipe!
Delicious thank you
You are welcome!