Coconut Cream Icebox Cake Recipe

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

This Coconut Cream Icebox Cake is a delightful no-bake dessert that combines layers of creamy coconut filling and graham crackers. It’s a perfect treat for warm weather, offering a refreshing and sweet flavor that everyone will love.

The recipe is easy to follow and requires minimal ingredients, making it an ideal choice for gatherings or a simple family dessert. With its light and fluffy texture, this dessert is sure to impress.

No-Bake Coconut Cream Icebox Cake

This Coconut Cream Icebox Cake features layers of whipped cream, coconut milk, and graham crackers, chilled to perfection. The preparation time is about 20 minutes, and it requires a few hours in the refrigerator to set, serving approximately 8 people.

Ingredients

2 cups heavy whipping cream
1 cup sweetened coconut flakes, toasted
1 cup coconut milk
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 package (14 oz) graham crackers
Additional toasted coconut for garnish

Instructions

Prepare the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Combine Coconut: Gently fold in the coconut milk and toasted coconut flakes into the whipped cream mixture until well combined.
Layer the Cake: In a 9×13 inch dish, spread a thin layer of the coconut cream mixture. Place a layer of graham crackers on top, followed by another layer of the coconut cream mixture. Repeat the process, ending with the cream on top.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
Serve: Once set, slice the cake and garnish with additional toasted coconut flakes before serving.