Coconut Icebox Cake

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.


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

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.


Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times.


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.

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