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.
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.