No-Bake Strawberry Coconut Cake
Layers of cookies, strawberries, toasted coconut and fresh whipped cream. Only 4 ingredients!
2 cups sweetened, coconut flakes
2 pounds strawberries, sliced (sweeten with a little sugar if needed)
1 box (11 ounces) vanilla wafers
1 pint + 1 cup heavy whipping cream
Preheat oven to 350 degrees F. Spread coconut on a baking sheet and brown in the oven 8 - 10 minutes, occasionally stirring.
Place cream in a large bowl and whip with an electric mixer until stiff (no sugar necessary).
Then slice strawberries. On a decorative cake plate, put a single layer of vanilla wafers, then a layer of strawberries, then a layer of whipped cream, then a sprinkling of toasted coconut. Repeat several times, reserving a handful of strawberry slices for garnish. Cover the whole cake with whipped cream. Refrigerate overnight, uncovered. Finish off the cake with more coconut and strawberries. Serves 8.