Spread the love

No-Bake Coconut Snowball Cake

Okay, I’ve got a confession: I’m totally obsessed with desserts that don’t require turning on the oven, especially when they still look fancy and taste AMAZING. This No-Bake Coconut Snowball Cake is one of those magical recipes that’s both fluffy and creamy, wrapped in a snowy blanket of shredded coconut that just melts in your mouth. It’s like biting into a little winter cloud—soft, sweet, and so fresh! Plus, if you’re anything like me, you sometimes crave that coconutty, tropical vibe even when it’s chilly outside. Don’t worry if you’re new to no-bake cakes; I’m sharing all my best tips so even if you’ve never tried a chilled dessert like this, you’ll nail it. Ready to impress your taste buds without heating up your kitchen? Let’s dive in!

Quick Facts

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours (including chilling)

Ingredients

For the Main Dish:

2 cups heavy cream, cold
1/2 cup powdered sugar
1 tsp vanilla extract
1 (14 oz) can sweetened condensed milk
2 cups shredded sweetened coconut, divided
1 (8 oz) package cream cheese, softened
1 (7 oz) box graham crackers or digestive biscuits

How I Make It

Step 1:

Start by whipping the heavy cream with the powdered sugar and vanilla extract until soft peaks form. You’re looking for a fluffy cloud-like texture here, so don’t rush it—it should hold its shape but still be light.

Step 2:

In a separate bowl, beat together the cream cheese and sweetened condensed milk until smooth and creamy. This combo gives the cake its signature richness without being too heavy.

Step 3:

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate those precious air bubbles. Then stir in 1 ½ cups of shredded coconut for that delightful tropical flavor.

Step 4:

Line a loaf pan or springform pan with plastic wrap for easy removal. Layer graham crackers at the bottom, breaking them as needed to cover the surface fully.

Step 5:

Spread half of the coconut cream mixture over the crackers, then add another layer of graham crackers. Finish with the remaining cream mixture on top, smoothing it out with a spatula.

Step 6:

Refrigerate the cake for at least 4 hours—overnight is best. Before serving, generously sprinkle the remaining shredded coconut over the top for that snowy, festive look.

Variations & Tips

Swap sweetened shredded coconut with unsweetened for a less sweet version; just add a little extra powdered sugar if needed.
For a tropical twist, add finely chopped pineapple or mango layers between the graham crackers.
If you don’t have graham crackers, ladyfingers or vanilla wafers work beautifully.
Use full-fat cream cheese for the creamiest texture; low-fat versions might be too soft.
To boost coconut flavor, toast half the shredded coconut before mixing it in for a hint of nuttiness.
Don’t skip chilling—this cake needs time to set and develop its “snowball” texture!

How I Like to Serve It

This cake is perfect for summer get-togethers or as a light, refreshing dessert after a heavy meal. I also love bringing it to holiday parties because it looks elegant and compliments festive vibes! Pair it with fresh berries or a drizzle of rum sauce for an extra special touch.

Notes

Store leftovers covered in the fridge for up to 3 days; it tastes even better as the flavors meld.
No reheating needed—just dig in cold and enjoy the creamy, snowy goodness!

Closing: This No-Bake Coconut Snowball Cake is my go-to when I want something sweet, cool, and hassle-free—it’s always a crowd-pleaser and honestly, who can say no to coconut clouds?

Spread the love