Coconut Icebox Cake

Introduction

Coconut Icebox Cake is a classic, no-bake dessert that is both simple and delicious. This creamy, coconut-flavored cake is layered with graham crackers or vanilla wafers and a rich coconut cream mixture. The cake is then chilled in the refrigerator (the “icebox”) until it sets, creating a cool and refreshing treat perfect for warm weather or anytime you’re craving a light yet indulgent dessert. It’s a great make-ahead option for gatherings or family dinners.

Ingredients

• For the Coconut Cream Filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 package (3.4 oz) instant vanilla pudding mix
• For the Cake Layers:
  • 1 box (14.4 oz) graham crackers or vanilla wafers
  • 1 1/2 cups sweetened shredded coconut (for topping)
• For the Whipped Topping:
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Coconut Cream Filling:
   • In a large mixing bowl, combine the sweetened condensed milk, coconut milk, heavy cream, and vanilla extract. Whisk until well combined.
   • Add the instant vanilla pudding mix and whisk for 2-3 minutes until the mixture thickens.
   • Fold in the 1 cup of sweetened shredded coconut. Set aside.
2. Assemble the Cake:
   • In a 9×13-inch baking dish, spread a thin layer of the coconut cream filling on the bottom.
   • Place a layer of graham crackers or vanilla wafers over the cream, breaking them as necessary to fit the dish.
   • Spread a third of the remaining coconut cream filling over the crackers.
   • Repeat the layering process with more graham crackers and coconut cream until you have three layers of each, ending with the coconut cream on top.
3. Prepare the Whipped Topping:
   • In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
   • Spread the whipped cream evenly over the top layer of the coconut cream filling.
4. Add the Finishing Touch:
   • Sprinkle the remaining 1 1/2 cups of shredded coconut evenly over the whipped cream layer.
5. Chill the Cake:
   • Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the cake to set.
6. Serve:
   • Slice the cake into squares and serve chilled. Enjoy the light, creamy, and coconut-infused flavors of this delightful Coconut Icebox Cake!

Conclusion

Coconut Icebox Cake is a refreshing, creamy dessert that’s perfect for any occasion. With its layers of coconut cream and graham crackers or vanilla wafers, this cake offers a delightful texture and flavor combination that’s sure to please coconut lovers. Best of all, it’s a no-bake dessert, making it easy to prepare in advance and enjoy whenever you’re ready. Whether you’re serving it at a family gathering or just treating yourself, this Coconut Icebox Cake is sure to be a hit!