Coconut Ice Box Cake
Indulge in the tropical bliss of this Coconut Ice Box Cake, a no-bake dessert that’s as easy to assemble as it is delicious. Layered with tender graham crackers, a luscious coconut-infused cream filling, and topped with both shredded and toasted coconut, this treat delivers a decadent flavor and a delightfully creamy texture with every bite. Perfect for summer gatherings or when you need a refreshing make-ahead dessert, this recipe requires just 20 minutes of prep before chilling in the refrigerator to set. With the rich combination of coconut milk, sweetened condensed milk, and whipped cream, this dessert captures the essence of tropical indulgence in a simple yet elegant way. Serve it chilled for the ultimate creamy, dreamy, coconut-flavored delight!
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Recipe Information
Ingredients
- 16 sheets Graham crackers
- 1 can (13.5 oz) Coconut milk
- 1 can (14 oz) Sweetened condensed milk
- 2 cups Heavy cream
- 1 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Sweetened shredded coconut
- 0.5 cup Toasted coconut flakes
Instructions
In a large mixing bowl, combine the coconut milk and sweetened condensed milk. Whisk until smooth and set aside.
In another bowl, beat the heavy cream with the powdered sugar and vanilla extract using an electric mixer on medium-high speed until soft peaks form.
Gently fold the whipped cream into the coconut milk mixture until fully incorporated to create a thick and creamy filling.
Spread a thin layer of the coconut filling on the bottom of a 9x13-inch baking dish to keep the graham crackers in place.
Place a single layer of graham crackers over the coconut filling, breaking crackers as needed to fit.
Spread a generous layer of the coconut filling over the graham crackers, smoothing it out evenly with a spatula.
Sprinkle a handful of shredded coconut on top of the filling.
Repeat the layering process (graham crackers, coconut filling, shredded coconut) until you have four layers or until all of the filling is used, ending with a layer of filling on top.
Sprinkle the top layer with toasted coconut flakes for texture and decoration.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set and the crackers to soften.
Slice into squares and serve chilled. Enjoy!
Nutrition Facts
Calories |
4884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.4 g | 377% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 489.3 g | 178% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 382.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1238 mg | 95% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2285 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
