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With super minimal pantry staple ingredients this Coconut Icebox Cake is a breeze to put together. Great for spring and summer gatherings, it has so much flavor you’ll want to make this Icebox Cake over and over again.

One slice of Icebox Cake on white plate showing layers.

I love cake, any cake, really. This Icebox Cake is such a fun and easy cake recipe that only takes 5 ingredients, yes you read that right 5 ingredients!

We make this a lot during the hot summer days and we absolutely cannot get enough of it. I love anything coconut as well so this makes a match made in heaven for me.

With layers of coconut pudding, graham crackers, and whipped topping, you really can’t go wrong when making this. As I always say, the hardest part is waiting for it to set up.

I also say that it is absolutely worth the wait, and once you take your first bite into this Coconut Icebox Cake you will see why. It’s love at first bite, in my opinion.

Sometimes, it’s just nice to have a recipe with simple ingredients and no need for baking. Am I right? No bake dessert recipes are the best.

No need for special occasions. This cake is great for any old time and it’ll turn out great even if it’s your first time making it!

The graham cracker layers with the creamy filling make this Icebox cake a truly crowd-pleasing dessert. Let’s dive even more into it!

Some of my other favorite coconut recipes that we have on our site include: Soft Coconut Chocolate Chip Cookies, Baked Coconut Donut Holes and Naked Coconut Cake.

Spatula holding up slice of finished Icebox cake out of pan.

WHY THIS RECIPE WORKS:

With only 5 ingredients, you can’t go wrong.
This can be switched up with any flavor that you’d like.
Halve this recipe easy to make a smaller batch.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Instant coconut cream pudding mix
Whole milk
Whipped topping
Graham crackers
Toasted coconut

Ingredients needed to make a Icebox Cake.

HOW TO MAKE ICEBOX CAKE:

In a large bowl, add the coconut pudding mix and the milk, whisk until combined and then continue to mix until it starts to thicken, about 1 minute.
Fold in 1 container or whipped topping. Set aside.
Place 1/4th of the graham crackers into the bottom of a 9×13 baking dish. You may need to break some of the graham crackers up to fit.
Add ⅓ of the pudding mixture on top layer of graham crackers and smooth it out. Repeat 2 more times. Add the last of the graham crackers on top, you may have a couple small pieces left over, that’s okay.
Smooth out the remaining container of whipped topping so none of the graham crackers are exposed. Cover with plastic wrap and place in the fridge for at least 6 hours, or even best overnight.
Top with the toasted coconut, slice and serve.

Step by step photos on how to make a Icebox Cake.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN THIS RECIPE BE CUT IN HALF?

Absolutely! If you do not want to use a larger 9×13-inch pan and want to make this for yourself or a smaller gathering, then you can make this in a 9×9-inch pan instead.

You will most likely need to break the graham crackers as we do for this one, but that will not affect the cake in the slightest!

DO I HAVE TO USE TOASTED COCONUT?

We love using toasted coconut for this recipe, while you can use regular coconut as well, toasting it brings out the flavors just a little bit more.

To toast the coconut preheat your oven to 350°F. Spread out an even layer of sweetened coconut flakes on a parchment-lined sheet tray.

Bake for about 6 minutes total. Every 2 minutes, toss the flakes around with a spatula or similar, this will ensure even toasting.

When the flakes are just a touch under the color you are looking for, pull the sheet tray and immediately transfer the coconut to another sheet tray or large plate to cool.

The coconut will continue to toast while it is warm, that’s why we need to pull it early. Make sure it is cooled completely before using.

Two slices of Icebox Cake on plates with mint leaves.

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CAN THIS BE MADE IN OTHER FLAVORS?

Yes! Coconut is just a fun spring and summer flavor and makes a great base for this recipe, sometimes the coconut cream pudding can be tricky to find, if you cannot find it in stores you can find it on Amazon.

Some other flavors that would be great for this recipe are chocolate, vanilla, cheesecake, white chocolate, lemon, etc. You can pretty much make this recipe to your liking as it is very versatile.

ANY ADDTIONS?

Try out different layers of cookies. Add some extra heavy whipping cream to the top of the graham cracker layers. Those cake-like layers can be changed as you wish.

Nilla Wafers: Swap some or all graham crackers with Nilla wafers for a different texture and taste.
Fresh Fruit: Layer slices of fresh strawberries or bananas between the layers for a fruity twist.
Chocolate Ganache: Drizzle chocolate ganache or use chocolate shavings on top of the cake before adding the toasted coconut for a rich flavor.
Lemon Zest: Sprinkle lemon zest into the cream mixture for a citrusy punch.
Oreo Cookies: Crush regular Oreo cookies and sprinkle them between the layers for a chocolatey surprise.
Homemade Vanilla Whipped Cream: Replace the whipped topping with homemade vanilla whipped cream for a richer taste.
Chocolate Pudding: Use chocolate pudding instead of coconut cream for a chocolate version of this icebox cake.
Cream Cheese Frosting: Mix a layer of cream cheese frosting under the top layer of whipped topping for a tangy twist.
Caramel Cream: Drizzle caramel over the layers for a sweet and sticky addition.
Key Lime Juice: Incorporate key lime juice into the pudding mixture for a key lime icebox cake variation.

ANY SUBSTITUTIONS?

This no bake icebox cake will be your go-to next time you’re looking for something sweet!

Gluten-Free Graham Crackers: Use gluten-free graham crackers for a gluten-free version of this dessert.
Vegan Whipped Topping: Choose a vegan whipped topping to make this recipe plant-based.
Sugar-Free Pudding Mix: Use sugar-free pudding mix and whipped topping for a lower-calorie version.
Vanilla Pudding: Swap coconut cream pudding mix with vanilla pudding for a more subtle flavor profile.

HOW TO STORE:

This can be stored covered with plastic wrap or foil in the refrigerator for up to four days.

This also can be frozen, placed in a freezer container (or make in a freezer-safe pan) cover with a layer of plastic wrap, and then foil and it will keep for up to 3 months.

To defrost remove to the refrigerator overnight until it is easily able to be cut.

DANA’S TIPS AND TRICKS:

Try chocolate graham crackers for a twist on flavors.
You can make other flavors of this cake, see my tips above.
This needs to chill for at least 6 hours to set up and make the crackers soften.
This can be frozen, see my tips above.
You can toast your coconut or use regular coconut, I tell you how to toast it above.
This can be cut in half if you are serving a smaller crowd.
Make sure you use instant pudding and not cook and serve.

Bite taken out of one slice of Icebox Cake on white plate.

Looking for a perfectly flavorful and easy dessert to bring to your next gathering?

This delicious Icebox Cake recipe is absolutely the one you need in its simplest form. Your taste buds will thank you.

If you like this recipe, you might also like:

If you’ve tried this ICEBOX CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

One slice of Coconut Icebox Cake on white plate showing layers.

Rate this Recipe

5 from 3 votes