Everyone will want your Coconut Icebox Cake Recipe once they have a bite! This 5-ingredient no bake dessert is a win every time you serve it!
Why We Love Coconut Icebox Cake
- This icebox cake tastes like an amazing coconut cream pie but is WAY easier to make!
- No bake desserts are so great for summer, but they’re also a potluck and holiday favorite. You can make them ahead of time and serve when you’re ready.
- You can freeze the whole cake or just the leftovers! Then you can enjoy a slice whenever the cravings hit you.
Ingredients You’ll Need to Make Graham Cracker Icebox Cake
COCONUT: You can’t have coconut cake without coconut! We’re using instant coconut pudding as the base for the creamy filling and them sprinkling the top of the cake with toasted coconut. Yum!
GRAHAM CRACKERS: You’ll need regular honey flavored graham crackers. If you’re making this recipe into other flavors, chocolate graham crackers or cinnamon would work too – just check your flavor pairings.
WHIPPED TOPPING: Cool Whip is great for this recipe because it keeps the filling stable even if it sits out for a little while. It also gives it a nice texture when slightly frozen. If you can’t find whipped topping, you can use whipped cream or stabilized whipped cream (AKA homemade cool whip) instead and then cake will come out just fine.
MILK: I like whole milk when making instant pudding. It give it a nice creamy richness without being over the top. That being said 2% milk is just fine to use, and if you want to get really decadent you can swap out the milk for half-n-half.
How to Make Coconut Icebox Cake
Jump to RecipeSTEP 1 Whisk the instant pudding and milk together in a large mixing bowl for 2 minutes until it’s thickened up. Add in half of the Cool Whip and fold it into the pudding.
STEP 2 Lay 1/4 of the graham crackers into the bottom of a 9×13 baking dish until covered in a single layer. (You will need break up some crackers to fill in all the gaps.) Use the back of a spoon or an offset spatula to spread 1/3 of the pudding mixture over the crackers. Repeat these layers 2 more times. Add the last layer of graham crackers on top and then spread the remaining Cool Whip edge to edge over the cake.
STEP 3 Cover the icebox cake with plastic wrap and chill in the fridge for at least 6 hours to overnight. When you’re ready to serve, sprinkle the top of the cake with toasted coconut and cut into slices.
Tips & Tricks
- The secret to a good icebox cake is letting it sit in the fridge. The pudding soaks into the graham crackers and softens them. So it’s important not to slice your cake too early.
- This recipe is a great base for other flavors too! You can swap out the coconut pudding for chocolate, lemon, cheesecake, or any flavor you like – as long as it’s instant pudding. Then change the topping to match the cake flavor.
Icebox Cake FAQ
What is an icebox cake?
Icebox cakes are a no bake dessert made with cream, wafers, fruits, nuts, and/or chocolate. The cake is made of layers of cookies or graham crackers and a pudding/whipped cream mixture. As the cake sets in the fridge (AKA icebox), the cream softens the cookies and gives them a cake-like mouthfeel.
Can you freeze icebox cake?
You sure can! Prepare the icebox cake until it’s covered with plastic wrap. Then wrap it in foil as well and pop the dish into the freezer. It will keep for up to 3 months. Thaw the cake in your fridge overnight or on the counter. It tastes yummy even when still slightly frozen.
How long does icebox cake last in the fridge?
Icebox cakes will last for 3-4 days in the fridge. Be sure to keep it covered with plastic wrap or a lid if your baking dish comes with one.
Other Recipes You May Like
- Mini S’mores Pies
- Oreo Ice Cream Sandwich Cake
- No Bake Chocolate Lasagna
- No Bake Pina Colada Pie
- Orange Icebox Cake
Coconut Icebox Cake Recipe
Equipment
Ingredients
- 6.8 ounces instant coconut cream pudding mix (2 small boxes)
- 3 cups whole milk
- 16 ounces Cool Whip thawed
- 3 sleeves graham crackers (27 graham crackers)
- ½ cup toasted coconut (see note)
Instructions
- Add the coconut pudding mix and milk to a large bowl. Whisk until combined and then continue to mix until it starts to thicken, about 2 minutes.
- Fold in half of the whipped topping. Once it's mixed into the pudding, set aside.
- Place 1/4 of the graham crackers into the bottom of a 9-inch x 13-inch baking dish in a single layer. You may need to break some of the graham crackers to make them fit.
- Add 1/3 of the pudding mixture on top of the graham crackers and spread into an even layer. Repeat 2 more times layering the graham crackers and then the pudding. Add the last layer of the graham crackers on top. (You may have a couple small pieces left over, that’s okay.)
- Smooth the remaining whipped topping over the cake so none of the graham crackers are exposed. Cover with plastic wrap and place in the fridge for at least 6 hours. (Overnight is best though.)
- When you're ready to eat, sprinkle the top of the cake with toasted coconut. Cut into 15 slices and serve chilled.
Notes
- To toast the coconut: place a skillet over medium-low heat. Add the shredded coconut and cook until it starts to turn golden brown, stirring occasionally. Transfer to a bowl to cool.
- Store in the fridge for up to 4 days covered with plastic wrap. This icebox cake freezes well for up to 3 months, and is also delicious served slightly frozen.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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