Grab a fork and dive into the creamy layers of this No Bake Coconut Oreo Icebox Cake. Chocolate and coconut are a perfect combination for an easy, no-bake summer dessert.
Do you have certain foods you crave by season? For me, fall belongs to apples and pumpkin, Christmas to peppermint and eggnog, and summer to coconut. When warm weather arrives, I start adding coconut to everything—though I honestly enjoy it year-round. Even on cold January days, coconut brings to mind sunny summer afternoons.
My family isn’t quite as obsessed with coconut as I am, so I try to be strategic: more Coconut Carrot Bread for me and more coconut treats that gradually win them over. This Coconut Oreo Icebox Cake is one of those desserts that has converted a few skeptics.
I once made a Salted Caramel Oreo Icebox Cake that I thought would never be topped. Then I tried this coconut version, and now they’re tied for my favorite no-bake cakes. The coconut-cheesecake filling paired with chocolate crème Oreos gives this icebox cake a tropical, indulgent flavor that’s perfect for summer potlucks and picnics.
Ingredients for a Coconut Oreo Icebox Cake:
Icebox cakes are incredibly simple: cookies, a creamy filling, and whipped topping. You can use Cool Whip or homemade whipped cream if you prefer. The basic ingredients for this recipe are:
- Cream cheese
- Sugar
- Rum extract
- Shredded sweetened coconut
- Cool Whip (or whipped cream)
- Chocolate crème Oreos
- Milk
You can swap the cookies for wafer cookies, graham crackers, chocolate chip cookies, other Oreo flavors, or Nutter Butters—any sturdy cookie works. The filling can also be adapted using pudding or pie filling if desired.
How to make Oreo Coconut Icebox Cake:
Start by beating softened cream cheese with sugar until smooth. Add rum extract (or vanilla/coconut extract if you prefer), two tablespoons of milk, and shredded coconut, then beat again. The rum extract gives a subtle tropical note, but vanilla or coconut extract will also work.
Gently fold in about two cups of Cool Whip to create a light, airy coconut cheesecake filling. If you prefer, use stabilized whipped cream instead of Cool Whip.
Spoon two tablespoons of the reserved Cool Whip into the bottom of an 8×8 pan to prevent the cookies from sticking. Dip each Oreo briefly in milk and arrange a single layer on the bottom of the pan. Spread half of the coconut filling over the cookies, then repeat with another dipped cookie layer and the remaining filling.
Finish with a thin layer of Cool Whip on top, cover, and refrigerate. Chill for at least 4–6 hours to allow the cookies to soften and the filling to firm up; overnight is even better. Before serving, drizzle with chocolate syrup and add chocolate curls if desired—an extra touch of chocolate always elevates the dessert.
Other icebox cakes you may enjoy:
If you like icebox cakes, try variations that layer different cookies and fillings. A few inspired options include:
- Cherry Oreo Icebox Cake with dark chocolate Oreos and no-bake cherry cheesecake.
- Funfetti Chocolate Chip Cookie Icebox Cake with sprinkle-filled cheesecake and cookie layers.
- Strawberry Shortcake Eclair Cake with graham crackers, strawberry pudding, and jam.
- Banana Cream Icebox Cake that uses ripe bananas and graham crackers.
- Coconut Eclair Cake with chocolate crackers and coconut pudding for a rich, no-bake treat.
- Berry Oreo Icebox Cake pairing Oreos with strawberry cheesecake layers.
Recipe
Coconut Oreo Icebox Cake
12 pieces of cake
20 minutes
20 minutes
Grab a fork and dive into the creamy layers of this Coconut Oreo Icebox Cake. Chocolate and coconut are always a great match for no-bake summer desserts.
Ingredients
- 1 – 8 ounce package cream cheese, softened
- ¼ cup sugar
- 1 teaspoon rum extract
- ½ cup milk + 2 Tablespoons
- 1 cup shredded sweetened coconut
- 8 ounce container Cool Whip, thawed and divided
- 1 package Chocolate Creme Oreo cookies
- chocolate syrup
- chocolate curls
Instructions
- Beat the cream cheese and sugar until smooth. Add the extract, 2 tablespoons milk, and coconut; beat again.
- Gently fold in 2 cups of Cool Whip. Spread 2 tablespoons of the reserved Cool Whip on the bottom of an 8×8 pan.
- Dip half the cookies in the milk and arrange them on the bottom of the pan. Spread half of the coconut mixture over the cookies. Repeat the layers.
- Cover the top of the cake with the remaining Cool Whip. Refrigerate for 4–6 hours or overnight. Before serving, drizzle with chocolate syrup and sprinkle with chocolate curls. Store covered in the refrigerator.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 209
Total Fat: 14g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 20mg
Sodium: 104mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 15g
Protein: 2g
*This post was originally published on January 23, 2015, and updated on June 4, 2019.