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 until smooth.
2. Gently fold half the whipped cream into the coconut mixture. Reserve the remaining whipped cream.

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 1/3 of the shredded coconut over the filling.
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 consistency and richer flavor.
• Chilling Time: Chilling overnight softens the crackers for optimal texture.
• Whipped Cream: Homemade is best, but store-bought is a convenient alternative.

Variations

Pineapple Coconut Icebox Cake

• Add a layer of drained crushed pineapple between layers for a tropical twist.

Chocolate Coconut Icebox Cake

• Drizzle melted chocolate over each coconut filling layer.

Lemon Coconut Icebox Cake

• Add 1 tablespoon lemon zest to the coconut filling for a citrusy note.

Frequently Asked Questions (FAQs)

Can I Make This Ahead?

Yes! It’s best made ahead. The longer it chills, the better the flavors meld.

How Do I Store Leftovers?

Store leftovers in the refrigerator, covered, for up to 4 days.

Can I Use Different Crackers?

Yes! Vanilla wafers or digestive biscuits work well. Choose flat crackers for easy layering.

This simple yet indulgent dessert is perfect for warm days! Enjoy every bite of this cool, creamy delight!