Description
Coconut Icebox Cake is a delightful no-bake dessert that combines layers of creamy coconut filling and graham crackers, topped with toasted coconut flakes.
Ingredients
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
- 1 (12-ounce) package graham crackers
- 1 cup toasted coconut flakes (for topping)
Instructions
- In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- In another bowl, combine the sweetened condensed milk and shredded coconut, mixing well.
- Gently fold the coconut mixture into the whipped cream until fully combined.
- In a 9×13 inch baking dish, layer graham crackers on the bottom. Spread half of the coconut cream mixture over the crackers.
- Add another layer of graham crackers, followed by the remaining coconut cream mixture. Top with a final layer of graham crackers.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, sprinkle the toasted coconut flakes on top for garnish.
Notes
- For a chocolate twist, use chocolate graham crackers instead of regular ones.
- Add a layer of fresh fruit, such as sliced strawberries or bananas, between the layers for added flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg