Everyone will want your Coconut Icebox Cake once they taste it. This easy, no-bake dessert uses just a few ingredients and delivers the coconut cream flavor of a classic pie without the fuss. It’s an ideal recipe for warm-weather gatherings, potlucks, and holidays because you can prepare it ahead of time and serve chilled.
Why We Love Coconut Icebox Cake
- This icebox cake tastes like coconut cream pie but is much quicker and easier to make.
- No-bake desserts are perfect for summer and are great for potlucks and holiday tables—make it the day before and it’s ready to serve.
- The cake freezes well, so you can freeze the whole pan or just leftovers and enjoy a slice whenever you like.
Ingredients You’ll Need to Make Graham Cracker Icebox Cake
Coconut pudding mix: Instant coconut cream pudding forms the base of the filling and delivers that familiar coconut flavor. Two small boxes (about 6.8 ounces) are used for this recipe.
Milk: Whole milk gives the pudding a rich, creamy texture. You can use 2% milk if you prefer, or substitute half-and-half for a more decadent result.
Whipped topping: Thawed whipped topping (such as Cool Whip) keeps the filling stable and gives a smooth texture when chilled. If you prefer, use whipped cream or a stabilized homemade whipped cream.
Graham crackers: Regular honey-flavored graham crackers are used to layer the cake. Chocolate or cinnamon graham crackers can work if you want to experiment with flavors.
Toasted coconut: Shredded toasted coconut adds crunch and an extra burst of coconut on top—toast it lightly until golden and let it cool before sprinkling.
How to Make Coconut Icebox Cake
Jump to Recipe
Step 1: In a large bowl, whisk the instant coconut pudding mix with the milk until smooth. Continue whisking for about 2 minutes until the mixture starts to thicken. Fold in half of the whipped topping until incorporated.
Step 2: Arrange about one quarter of the graham crackers in a single layer in the bottom of a 9×13-inch baking dish, breaking crackers as needed to fill gaps. Spread one third of the pudding mixture evenly over the crackers. Repeat with two more layers of graham crackers and pudding. Finish with a final layer of graham crackers on top and spread the remaining whipped topping over the surface, smoothing it edge to edge.
Step 3: Cover the cake with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight for best texture. When ready to serve, sprinkle the top with toasted coconut and slice into pieces.
Tips & Tricks
- Be patient and let the cake chill long enough. The pudding soaks into the graham crackers and softens them, creating a cake-like texture. Slicing too early will result in firmer, less cohesive layers.
- Use stabilized whipped cream if you prefer to avoid store-bought whipped topping—either will work, but stabilized cream holds up better at room temperature for a short time.
- Experiment with pudding flavors. Swap the coconut pudding for chocolate, lemon, or cheesecake instant pudding to create different icebox cake variations. Match toppings to the flavor you choose.
- To make toasted coconut: heat a skillet over medium-low heat, add the shredded coconut, and stir often until golden brown. Transfer to a plate to cool so it crisps up and does not continue to cook in the hot pan.
Icebox Cake FAQ
What is an icebox cake?
An icebox cake is a layered, no-bake dessert made with cookies or crackers and a creamy filling, often using whipped cream, pudding, fruit, nuts, or chocolate. As the dessert chills in the refrigerator, the filling softens the cookies, creating a texture similar to cake.
Can you freeze icebox cake?
Yes. Wrap the prepared cake tightly with plastic wrap and then foil, and freeze for up to three months. Thaw in the refrigerator overnight before serving, or enjoy slightly frozen for a firmer texture.
How long does icebox cake last in the fridge?
Stored covered, icebox cake will keep 3–4 days in the refrigerator. For best flavor and texture, store in an airtight container or cover the baking dish with plastic wrap.
Other Recipes You May Like
- Mini S’mores Pies
- Oreo Ice Cream Sandwich Cake
- No Bake Chocolate Lasagna
- No Bake Piña Colada Pie
- Orange Vanilla Icebox Cake
Coconut Icebox Cake Recipe
Ingredients
- 6.8 ounces instant coconut cream pudding mix (2 small boxes)
- 3 cups whole milk
- 16 ounces whipped topping, thawed
- 3 sleeves graham crackers (about 27 crackers)
- 1/2 cup toasted shredded coconut
Equipment
- Mixing bowls
- 9×13-inch baking dish
Instructions
- Combine the coconut pudding mix and milk in a large bowl. Whisk until smooth and slightly thickened, about 2 minutes.
- Fold in half of the whipped topping until blended. Set aside.
- Place one quarter of the graham crackers in a single layer in the bottom of the 9×13 dish, breaking pieces as needed to fill gaps.
- Spoon one third of the pudding mixture over the crackers and spread evenly. Repeat two more times with crackers and pudding. Finish with the final layer of crackers.
- Spread the remaining whipped topping over the top so no crackers are exposed. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Before serving, sprinkle with toasted coconut. Cut into 15 slices and serve chilled.
Notes
- To toast coconut: warm a skillet over medium-low heat, add the shredded coconut, and cook, stirring frequently, until golden brown. Transfer to a bowl to cool.
- Store covered in the refrigerator for up to 4 days. To freeze, wrap tightly and freeze up to 3 months; thaw overnight in the fridge.
Nutrition
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