Coconut Icebox Cake is a cool and creamy no-bake dessert that’s perfect for any occasion. Layers of graham crackers, creamy coconut filling, and fluffy whipped topping come together to create a refreshing treat that’s simple to make and absolutely delicious. This dessert is ideal for summer gatherings or whenever you’re craving a light, tropical-flavored dessert.
Table of Contents
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut cream (not coconut milk)
- 1/2 teaspoon coconut extract (optional)
- 3 cups sweetened shredded coconut
- 1 box (14 oz) graham crackers
Instructions
Step 1: Prepare the Whipped Cream
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
Step 2: Make the Coconut Filling
- In another bowl, combine the sweetened condensed milk, coconut cream, and coconut extract (if using). Mix well until smooth.
- Gently fold half of the whipped cream into the coconut mixture until fully incorporated. Reserve the remaining whipped cream for the topping.
Step 3: Assemble the Cake
- In a 9×13-inch baking dish, arrange a layer of graham crackers on the bottom, breaking them as necessary to fit.
- Spread a third of the coconut filling over the graham crackers, smoothing it out evenly.
- Sprinkle a third of the shredded coconut over the filling.
- Repeat the layers two more times, ending with the final layer of shredded coconut on top.
Step 4: Chill
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften.
Step 5: Serve
- Once chilled, slice and serve the cake cold. Garnish with extra shredded coconut or a sprinkle of toasted coconut if desired.
Cooking Notes
- Coconut Cream: Make sure to use coconut cream, not coconut milk, for the best consistency. Coconut cream is thicker and adds a richer coconut flavor.
- Chilling Time: For the best results, let the icebox cake chill overnight. This allows the graham crackers to soften completely, giving the dessert its signature cake-like texture.
- Whipped Cream: You can substitute store-bought whipped topping if you prefer, but homemade whipped cream provides a fresher flavor.
Variations
Pineapple Coconut Icebox Cake
- Add a layer of drained crushed pineapple between the coconut filling and graham cracker layers for a tropical twist.
Chocolate Coconut Icebox Cake
- Drizzle melted chocolate over each layer of coconut filling for a chocolatey addition that pairs perfectly with the coconut flavor.
Lemon Coconut Icebox Cake
- Add 1 tablespoon of lemon zest to the coconut filling for a bright, citrusy note that complements the coconut.
Frequently Asked Questions (FAQs)
Can I Make This Icebox Cake Ahead of Time?
Yes! This cake is actually best made ahead of time. The longer it chills, the better the flavors meld together and the softer the graham crackers become. You can make it up to 2 days in advance.
How Do I Store Leftovers?
Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days.
Can I Use a Different Type of Cracker?
Absolutely! You can use vanilla wafers, digestive biscuits, or any other type of cookie that will soften as it chills. Just make sure they are relatively flat for easy layering.
Coconut Icebox Cake is a simple yet indulgent dessert that’s perfect for warm days or any time you want a refreshing and creamy treat. With its layers of graham crackers, coconut filling, and whipped topping, this cake is sure to be a crowd-pleaser. Try different variations to make it your own, and enjoy every bite of this cool, creamy delight.
Happy no-baking, and enjoy this deliciously tropical cake!
