Icebox cake recipe: coconut cream flavor

Icebox cake recipe: coconut cream flavor

Summer is fast approaching and I don’t know about you, but I am always trying to find ways to keep cool.

My light, sweet, smooth, creamy, and chilled coconut cream icebox cake will definitely cool you off in the hot summer temps.

Perfect for any BBQ party, Fourth of July party, backyard pool party, etc., a dessert I know will be the talk of the day.

Not only is it delicious, it is an easy NO BAKE dessert for those who may not want to use the oven in the summer or aren’t particularly fans of “baking.”

A lot of these ingredients are probably some you already have on hand in your pantry and fridge, especially in the summer.

I feel like summer is synonymous with  “S’more season” and this is just another way to use those extra graham crackers you may have left in your pantry.

Lets get to “Baking”

Icebox cake recipe: coconut cream 

Ingredients:

1 box graham crackers

1 bag shredded coconut

Pudding: (Follow box ingredients; I used two different milks, but you can use whatever you like.)

1 box vanilla instant pudding

2 cups heavy cream

1 cup reduced fat milk

3 drops coconut flavor extract

Whipped Cream:

2 cups heavy cream

1 tbsp vanilla bean paste or vanilla extract

6 tbsp white sugar

Directions:

Step 1: In a medium sized mixing bowl add your instant pudding mix and milk. With a quick wrist, whip the milk and pudding together. This will take about 4 minutes to thicken up. Yes your wrist and forearm will probably start to hurt, lol but keep going.

Step 2: Once the pudding is thick, add the 3 drops of coconut flavor.

Step 3: Place the pudding in the fridge to chill for 1 hour.

Step 4: While the pudding is chilling, start your whipped cream.

Step 5: In an electric mixer, with the whisk attachment on, add your heavy cream and 3 tbsp of sugar. Then on a low speed start whipping. I whip on low for 1 minute.

Step 6: Increase your speed 2 notches and add the rest of your sugar and the vanilla. Beat for 2 minutes.

Step 7: Increase your speed and whip for another 4-6 minutes until you have stiff peaks.

Step 8: Put the whipped cream in the fridge and let it chill for the remainder of the time with the pudding.

Step 9: In a square baking dish start building/layering your cake.

Layer 1: graham crackers: I did 3 grahams across and then had to break a graham cracker in half to fill the gaps.

Layer 2: Pudding layer: spread one even layer all over the graham crackers, corner to corner.

Layer 3: Coconut layer: sprinkle coconut all over top of your pudding, again, corner to corner. 

Layer 4: Whipped Cream: Spread a good thick layer of whipped cream on top of your coconut.

Step 10: REPEAT! You should be able to repeat the layers, 3 times, ending with whipped cream on top.

Step 11: Sprinkle your last layer of cream with coconut, and cover your cake with plastic wrap.

Step 12: Place your covered cake the in fridge over night or at least up to 4 hours, so the cake has time to mold together. The cream and pudding layer when cold, start to soften the graham cracker which makes for the smooth yummy bite.

Step 13: ENJOY!!

WARNING!!

Let’s just say I had to give this cake away because I. Couldnt. Stop. Eating. It.

& thank goodness for little brothers with a sweet tooth because he happily took it off my hands.

Summer is coming so I hope your plans are filled with this dessert and fun in the sun!

This is one of my favorite desserts and I would love to know how you like it if you make it! I would love to hear your thoughts.