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 it over and over again.
I love cake, any cake really. This Coconut 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 spring and summer months 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. The hardest part as I always say 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.
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.
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 (FULL RECIPE BELOW):
Instant coconut cream pudding mix
Whole milk
Whipped topping
Graham crackers
Toasted coconut
HOW TO MAKE A COCONUT 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 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.
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.
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.
HOW TO STORE:
This can be stored covered with plastic wrap or foil which will keep in the refrigerator for up to 4 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.
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.
Looking for that perfectly flavorful and easy dessert to bring to your next gathering? Then this Coconut Icebox Cake is absolutely the one you need.
If you like this recipe you might also like:
If you’ve tried this COCONUT 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!
Coconut Icebox Cake
Ingredients
- 6.8 ounces instant coconut cream pudding mix 2 3.4 ounce boxes
- 3 cups whole milk
- 16 ounces whipped topping
- 3 sleeves graham crackers
- ½ cup toasted coconut
Instructions
- 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 9x13 baking dish. You may need to break some of the graham crackers up to fit.
- Add ⅓ of the pudding mixture on top 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.
Notes
- 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 softer.
- This can be frozen, see my tips above.
- You can toast your coconut or use regular coconut, I tell 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.
Nutrition
Leave A Reply!