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.