Grab a fork and enjoy the creamy layers of this No Bake Coconut Oreo Icebox Cake. Chocolate and coconut pair perfectly for an easy summer dessert that’s ideal for parties, picnics, or a simple treat at home.
Do you have foods you only crave in certain seasons? For me, fall means apples and pumpkin, the holidays bring peppermint and eggnog, and summer is all about coconut. Warm weather always makes me reach for coconut in desserts, drinks, and baked goods. Even in winter, a touch of coconut conjures sunny summer days.
My family isn’t as obsessed as I am, so I try to be strategic—more coconut for me, and sneak it into sweets so everyone slowly learns to love it too. If you’re a coconut fan, you’ll appreciate how well it complements chocolate in this dessert.
A few years ago I shared a Salted Caramel Oreo Icebox Cake that I loved, but this coconut version quickly became a top contender. The tropical notes from the coconut and rum extract (or substitute with vanilla or coconut extract) bring a bright, summery flavor that pairs beautifully with chocolate creme Oreos.
Ingredients for a Coconut Oreo Icebox Cake:
Icebox cakes are among the simplest desserts to prepare. All you need are cookies, a creamy filling, and Cool Whip or whipped cream. The full quantities and method are below.
- Cream cheese
- Sugar
- Rum extract (or vanilla/coconut extract)
- Shredded sweetened coconut
- Cool Whip (or homemade whipped cream)
- Chocolate Creme Oreos
- Milk (for dipping cookies)
- Chocolate syrup and chocolate curls for garnish (optional)
You can swap the cookie layer with wafer cookies, graham crackers, chocolate chip cookies, other Oreo flavors, or Nutter Butters—use whatever cookie you prefer. For the filling, pudding or pie filling can also work if you want a different texture.
How to make Oreo Coconut Icebox Cake:
1. Beat softened cream cheese and sugar until smooth. Add rum extract (or your chosen extract), 2 tablespoons of milk, and shredded sweetened coconut, then beat again until combined.
2. Gently fold in about 2 cups of thawed Cool Whip (or whipped cream) to create a light, fluffy coconut cheesecake filling.
3. Spread 2 tablespoons of the reserved Cool Whip on the bottom of an 8×8-inch pan to prevent cookies from sticking.
4. Quickly dip Chocolate Creme Oreos, one at a time, into the remaining milk and arrange a layer of cookies on the bottom of the pan. Spread half of the coconut filling over the cookies. Repeat with another cookie layer and the remaining filling.
5. Finish with a thin layer of Cool Whip on top. Refrigerate for at least 4–6 hours to allow the cookies to soften and the filling to set; overnight chilling yields the best texture.
6. Before serving, drizzle with chocolate syrup and sprinkle with chocolate curls if desired. Store leftovers in a sealed container in the refrigerator.
This dessert is simple but impressive—soft, creamy coconut cheesecake alternating with chocolate cookie layers makes each forkful rich and satisfying. For an extra chocolate boost, add a drizzle or garnish when serving.
Other icebox cakes you might enjoy:
If you like this style of dessert, try variations such as Cherry Oreo Icebox Cake, Funfetti Chocolate Chip Cookie Icebox Cake, Strawberry Shortcake Eclair Cake, Banana Cream Icebox Cake, Coconut Eclair Cake, or Berry Oreo Icebox Cake. Layering different cookies and flavored fillings makes icebox cakes endlessly adaptable.
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 is always a good idea for easy no bake summer desserts.
Ingredients
- 1 – 8 ounce package cream cheese, softened
- ¼ cup sugar
- 1 teaspoon rum extract (or vanilla/coconut 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 creamy. Add the extract, 2 tablespoons milk, and coconut and beat again.
- Fold in 2 cups of Cool Whip gently. Spread 2 tablespoons of the reserved Cool Whip on the bottom of an 8×8 pan.
- Dip half the cookies in the milk and place on the bottom of the pan. Spread half of the coconut mixture on top of the cookies. Repeat the layers.
- Cover the top of the cake with the remaining Cool Whip. Refrigerate for 4–6 hours or overnight. Drizzle with chocolate syrup and sprinkle with chocolate curls before serving. Store in a sealed container 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 Coconut Oreo Icebox Cake recipe was first published January 23, 2015, and updated June 4, 2019.