Ingredients
For the Coconut Cream Layer:
2 cups cold heavy whipping cream
1 cup full-fat coconut cream (solid portion only)
¾ cup powdered sugar
1 teaspoon pure vanilla extract
½ teaspoon coconut extract
1 cup sweetened shredded coconut
For the Raspberry Filling:
3 cups fresh raspberries
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
For Assembly:
2 sleeves graham crackers (about 18 full sheets)
For Garnish:
1 cup fresh raspberries
½ cup toasted coconut flakes
Instructions
-
Make the Raspberry Filling
In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until berries release juices and begin breaking down (about 5–7 minutes). Mix cornstarch with water and stir into the raspberry mixture. Simmer until thickened and glossy. Remove from heat and cool completely. -
Prepare the Coconut Cream
In a chilled mixing bowl, beat heavy whipping cream until soft peaks form. Add coconut cream, powdered sugar, vanilla extract, and coconut extract. Beat until stiff peaks form. Fold in shredded coconut gently. -
Assemble the Cake
Spread a thin layer of coconut cream on the bottom of a 9×9-inch baking dish. Add a single layer of graham crackers. Spread coconut cream evenly over crackers, then spoon raspberry filling on top. Repeat layers until all ingredients are used, finishing with coconut cream. -
Chill
Cover and refrigerate for at least 6 hours, preferably overnight, to allow layers to soften into a cake-like texture.
-
Garnish and Serve
Top with fresh raspberries and toasted coconut flakes before slicing. Serve chilled.
Notes
• Chill the mixing bowl before whipping cream for better volume.
• Ensure raspberry filling is fully cooled before layering.
• For cleaner slices, freeze the cake for 20 minutes before cutting.
• Can be made 24 hours in advance for best texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: No-Bake
- Diet: Vegetarian