Chocolate Coconut Icebox Cake Recipe

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

This Chocolate Coconut Icebox Cake recipe is a delightful no-bake dessert that combines layers of chocolate and coconut flavors. Perfect for warm weather, this cake is easy to prepare and requires minimal effort, making it an ideal choice for gatherings or special occasions.

The cake recipe features a creamy filling sandwiched between layers of graham crackers, creating a luscious treat that sets in the refrigerator. It’s a great way to enjoy the rich taste of chocolate and the tropical essence of coconut.

No-Bake Chocolate Coconut Icebox Cake

This icebox cake is made by layering chocolate pudding, whipped cream, and toasted coconut between graham crackers. It requires chilling time to allow the flavors to meld, resulting in a rich and satisfying dessert that serves 8-10 people.

Ingredients

2 cups heavy cream, chilled
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups chocolate pudding mix (prepared)
1 cup shredded coconut, toasted
1 package (14 oz) graham crackers
Chocolate shavings or additional toasted coconut for garnish (optional)

Instructions

Prepare the Cream: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Layer the Cake: In a 9×13 inch dish, spread a thin layer of chocolate pudding on the bottom. Place a layer of graham crackers over the pudding, then spread half of the whipped cream mixture over the crackers.
Add Coconut: Sprinkle half of the toasted coconut over the whipped cream layer. Repeat the layers with chocolate pudding, graham crackers, whipped cream, and the remaining coconut.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set.
Serve: Before serving, garnish with chocolate shavings or additional toasted coconut if desired. Slice into squares and enjoy!