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No Bake Peach Coconut Jam Summer Cake

This delicious cake is a No Bake recipe, Gluten Free, and Easy to Make!
Prep Time15 mins
Cook Time45 mins
Course: Dessert
Cuisine: Filipino/New Filipino
Keyword: No Bake Peach Summer Cake
Author: AmusingMaria


For the Cake:

  • 7 Cups Cheerios
  • 1/4 cup Milk or Almond Milk
  • 1 cup Coconut Jam

For the Filling and Topping:

  • 3 1/4 cups heavy cream
  • 8 tablespoonspowdered sugar sifted
  • 5 tablespoons Milk
  • 1 tablespoons unflavored gelatin
  • 4 large ripe peaches sliced thin


For the Cake:

  • Pulse/Grind Cheerios (1-3 cups at a time) in food processor
  • Put powdered Cheerios and milk in a bowl and mix well
  • Add Coconut Jam and mix thoroughly
  • Set aside

For Filling and Topping:

  • Put heavy cream in mixer and whip until soft peaks form
  • Fold powdered sugar gently in whipped cream
  • On a separate bowl, mix gelatin slowly in hot milk until totally dissolved
  • Mix in rapidly a few dollops or tablespoons of whipped cream in gelatin
  • Mix rapidly to avoid clumps
  • Fold in  cream and gelatin mixture into whipped cream and fold in well
  • For Easy Peach Coconut Jam Summer Cake
  • Layer about 3 cups of the cake on the bottom of the baking dish
  • Spread whipped cream on top as the second layer
  • Crumble the rest of the cake over the whipped cream
  • Spread whipped cream evenly over as the fourth layer
  • Top with peaches
  • Wrap with cling wrap and chill for at least 1 hour
  • Serve chilled


  • Place mixing bowl and whisk in freezer for about 30 mins
  • I added unflavored gelatin to the whipped cream so it holds better in room temperature.
  • Cool Whip can be used in a pinch
  • Grind Cheerios 1-3 cups at a time, depending on size of food processor, into a "grainy flour" consistency
  • Pick ripe peaches for the topping but if peaches are firm and tart, cook in low heat with a little sugar until tender.
  • The instructions are broken down into 3 parts to make it easier to follow.