No Bake Coconut Oreo Icebox Cake

Grab a fork and dive into the creamy layers of this Coconut Oreo Icebox Cake. Chocolate and coconut are always a good idea for easy no bake summer desserts.

Do you have foods you only make in certain seasons? For me, fall is all about apples and pumpkin, Christmas is obviously peppermint and eggnog, and summer is coconut.

For some reason, when summer gets here, I can't stop thinking about putting coconut in just about everything. Of course, I think about coconut pretty much year-round because I love the stuff.

I even think about it a lot in January because when it is cold and chilly, coconut reminds me of the warm, sunny days of summer!

I do have to show some restraint because my family doesn't like coconut as I do. (That just means more carrot coconut bread for me!)

I have found that the more I add it to sweets, the less complaining there is.  Mwhahahaha!  I feel like I'm weakening their coconut-hating taste buds!  

A few years ago I made this salted caramel Oreo icebox cake.  I seriously didn't think any other no-bake cake could top it.

Until I made this coconut version.  This is pretty much tied with the salted caramel for first place in my mind right now.

Ingredients Needed

Icebox cakes are seriously the easiest cakes ever to make. All you need are some cookies, a creamy filling, and Cool Whip.  Or homemade whipped cream, if that's your style. (full recipe further down)

• Cream Cheese
• Sugar
• Rum Extract
• Shredded Coconut
• Cool Whip
• Chocolate Creme Oreos
• Milk

Other things you can use for the cookie layer in an icebox cake are wafer cookies, graham crackers, Chips Ahoy cookies, any flavor of Oreo cookie, and Nutter Butter cookies. Pretty much any cookie you like.

You can also use pudding or pie filling for the creamy layer.

How To Make Oreo Coconut Icebox Cake

Mix together some softened cream cheese and sugar.  Add some rum extract and shredded coconut.  This is what really gives it that tropical flair.

If you don't have rum extract on hand or don't want to buy another ingredient, use vanilla or coconut extract.  But seriously, try the rum extract; it really adds great flavor.

Once everything is mixed, gently fold in some Cool Whip to make a light, fluffy filling. If you don't like the creamy white stuff, use stabilized whipped cream instead.

Spread 2 Tablespoons of the reserved Cool Whip on the bottom of an 8x8 pan.  This will keep your cookies from sticking to the bottom later.

Dip the cookies one at a time in a bowl of milk, then place them in the bottom of the pan.  Spread on half the filling on top, then repeat the layers.

Finish with a thin layer of Cool Whip on top and refrigerate.

This is the toughest part of an icebox cake.  You have to wait for the cookie layer to soften and the cheesecake to set up.  I suggest refrigerating it for at least 4-6 hours.  Overnight is even better, but I know it's hard to wait that long to dig in.

Make sure you add a drizzle of chocolate when you eat your piece.  It's not necessary, but if you can add more chocolate, why not?  Am I right?

More Icebox Cakes

• Cherry Oreo Icebox Cake
• Funfetti Chocolate Chip Cookie Icebox Cake
• Strawberry Shortcake Eclair Cake
• Coconut Eclair Cake
• Berry Oreo Icebox Cake

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The post for this Coconut Oreo Icebox Cake was first published in January 2015.  It was updated and republished in June 2019.