Coconut Ice Box Cake
Summer means turning on the oven as little as possible. It’s been hotter than heck out here in Florida and the thought of baking or standing near a hot stove is pretty much the last thing I want to do! Ice Box cakes are the perfect summer no-bake dessert! My chocolate and berry ice box cakes are often my go-to for summer potlucks because they are simple and everybody likes them.
A coconut version seemed like a no-brainer! This cake is really simple to make, you just need a couple of boxes of instant coconut pudding, whipped topping, graham crackers, and toasted/shredded coconut! I also like to add a few drops of coconut extract as I personally don’t find coconut pudding to have enough coconut flavor.
This ice box cake comes together in no time and then just needs to set in the fridge for about 6-8 hours so I recommend making it the day before you plan to serve it. You can also add lemon or lime juice and zest for an even more summery flavor!
Recipe Tips and Suggestions:
- Please note that you need to make a couple of boxes of the coconut pudding to have enough to make enough layers. If you want a really tall icebox cake, you can even make a third box and/or add more of the whipped topping to thicken or create even more layers.
- I understand some have strong feelings against using whipped topping. I prefer for this recipe as it holds the cake together, however you can certainly make your own whipped cream or even whipped coconut cream!
- I like using graham crackers for ice box cakes, but you could also use frozen vanilla pound cake sliced into layers.
- Be sure to plan ahead for this recipe – I recommend making this cake the night before you plan to serve it as it needs a good 6-8 hours in the fridge to set up!
- Add some fresh lime or lemon zest and juice to the whipped cream for a coconuty lime or lemon twist!
- 2 (3.4 ounce) boxes instant coconut cream pudding
- 4 cups milk (for pudding)
- 2 packages graham crackers
- 16 ounces whipped topping, softened
- 1 teaspoon coconut extract (optional)
- 1 cup shredded coconut
- Add pudding mix to a large mixing bowl with 4 cups of milk. Whisk until pudding thickens according to package directions. Fold in about 10 ounces of the whipped topping. If desired, you can also stir in shredded coconut (and/or lemon or lime zest and juice). Set aside.
- In a loaf pan (or 8x8 dish or container), add a single layer of graham crackers to the bottom of the pan. Add in a layer of coconut pudding, followed by another layer of graham crackers. Repeat as needed to use up all of the pudding. You can make the pudding layers as thin or as thick as you like. Use less pudding mixture in each layer if you want more layers of graham crackers.
- Once layered. Spread the remaining whipped topping on to Cover with foil or lid and place into fridge. Chill for at least 6-8 hours.
- Add the coconut to a saute pan over medium high heat. Stir constantly until the coconut is just golden, immeaditely remove from the heat. Sprinkle toasted coconut on top of the ice box cake before serving. Slice and enjoy!
Amount Per Serving: Calories: 284Total Fat: 18gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 109mgCarbohydrates: 26gFiber: 0gSugar: 24gProtein: 5g