Coconut Icebox Cake

Instructions: Let’s Make Some Cake!

1. In a large bowl, beat heavy cream, powdered sugar, vanilla, and coconut extract until stiff peaks form. (Tip: Chill your bowl and beaters for faster whipping!)
2. Spread a thin layer of whipped cream in a 9×9 inch baking dish.
3. Layer wafer cookies on top (break as needed to fit).
4. Add another layer of whipped cream, followed by a sprinkle of shredded coconut.
5. Repeat layers until ingredients are used, ending with whipped cream.
6. Cover and refrigerate for at least 4 hours, or overnight, to set.
7. Garnish with chocolate shavings or fruit before serving.

Expert Tips & Variations

For a more intense coconut flavor: Add a few extra drops of coconut extract.

Short on time? Use store-bought whipped topping.

Tropical Twist: Add sliced bananas or crushed pineapple between layers.

No Coconut? No Problem: Substitute shredded coconut with chopped nuts or crushed cookies.

Cookie Cravings: Experiment with chocolate or strawberry wafer cookies!

Serving Suggestions

• Drizzle with chocolate or caramel sauce.
• Serve with a scoop of vanilla ice cream.
• Pair with a tropical drink like a piña colada.

FAQs

Q: Can I make this ahead? A: Absolutely! It’s best to make it a few hours ahead to allow it to set.

Q: How long does it last? A: Up to 3 days in the refrigerator. Keep it covered.

Q: Can I use other cookies? A: Yes, but wafer cookies give the best texture.

Enjoy Your Tropical Escape!

This Coconut Icebox Cake is a guaranteed crowd-pleaser. Its simple elegance and delightful flavor will transport you to a tropical paradise with every bite. So get baking (or rather, not baking!), and enjoy!