Coconut Icebox Cake

Instructions

Step 1: Prepare the Whipped Cream

1. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

Step 2: Make the Coconut Filling

1. In another bowl, combine sweetened condensed milk, coconut cream, and coconut extract (if using). Mix well.
2. Gently fold half the whipped cream into the coconut mixture. Reserve the rest for topping.

Step 3: Assemble the Cake

1. In a 9×13 inch dish, layer graham crackers (break as needed).
2. Spread 1/3 of the coconut filling evenly.
3. Sprinkle with 1/3 of the shredded coconut.
4. Repeat layers twice, ending with coconut on top.

Step 4: Chill

1. Cover and refrigerate for at least 4 hours, or preferably overnight.

Step 5: Serve

• Slice and serve cold! Garnish with extra shredded coconut (or toasted coconut).

Cooking Notes

• Coconut Cream: Use coconut cream, not milk, for best results.
• Chilling Time: Chilling overnight softens the crackers perfectly.
• Whipped Cream: Homemade is best, but store-bought works too.

Variations

Pineapple Coconut Icebox Cake

• Add a layer of drained, crushed pineapple between the filling and crackers.

Chocolate Coconut Icebox Cake

• Drizzle melted chocolate over each layer of coconut filling.

Lemon Coconut Icebox Cake

• Add 1 tablespoon lemon zest to the coconut filling.

Frequently Asked Questions (FAQs)

Can I Make This Ahead?

Yes! It’s best made a day or two ahead.

How Do I Store Leftovers?

Refrigerate in an airtight container for up to 4 days.

Can I Use Different Crackers?

Yes! Vanilla wafers or digestive biscuits work well.

Enjoy this simple, indulgent, and refreshing treat!