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Coconut Icebox Cake Recipe

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4.1 from 4 reviews

This Coconut Icebox Cake is a super easy no-bake dessert made with just 5 simple ingredients. Layers of creamy coconut pudding, whipped topping, and graham crackers come together to create a light, refreshing treat that requires minimal prep and plenty of chilling time for the perfect texture. Topped with toasted coconut for added crunch and flavor, it's an American classic that's perfect for warm weather or any occasion requiring a delicious, fuss-free dessert.

Ingredients

For the Coconut Pudding Mixture

  • 2 (3.4 ounce) boxes instant coconut cream pudding mix
  • 3 cups whole milk
  • 1 (8 ounce) container whipped topping, thawed

For the Cake Layers and Topping

  • 3 sleeves graham crackers
  • 1 (8 ounce) container whipped topping, thawed
  • ½ cup toasted coconut

Instructions

  1. Prepare the Coconut Pudding: In a large bowl, whisk together 2 boxes of instant coconut cream pudding mix with 3 cups of whole milk until fully combined. Continue whisking for about 1 minute until the mixture starts to thicken.
  2. Incorporate Whipped Topping: Gently fold in 1 container (8 ounces) of thawed whipped topping into the pudding mixture until smooth and evenly blended. Set this pudding mixture aside.
  3. Layer the Graham Crackers: Place one-quarter of the graham crackers into the bottom of a 9x13-inch baking dish. You may need to break some crackers to fit the dish fully.
  4. Add the Pudding Layers: Spread one-third of the prepared pudding mixture evenly over the graham crackers. Smooth out the surface. Repeat this layering process two more times, alternating graham crackers and pudding mixture layers.
  5. Final Graham Cracker Layer: Add the remaining quarter of graham crackers on top of the third pudding layer. It's okay if you have some small pieces left over.
  6. Top with Whipped Topping: Smooth out the remaining container of whipped topping over the top layer of graham crackers, ensuring no crackers are visible.
  7. Chill the Cake: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld and the cake to set properly.
  8. Serve: Before serving, sprinkle the top evenly with ½ cup of toasted coconut for added texture and flavor. Cut into squares and enjoy.

Notes

  • For best results, chill the cake overnight to ensure the layers set firmly.
  • To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
  • This dessert is best served cold and should be kept refrigerated until just before serving.
  • You can substitute light or reduced-fat milk, but whole milk yields the creamiest texture.
  • Use a serrated knife for clean cuts through the layered cake.

Find it online: https://dishcooks.com/coconut-icebox-cake-recipe/