Coconut Icebox Cake
Super easy with only 5 ingredients, this Coconut Icebox Cake is a great no-bake dessert that always gets rave reviews!
A DELICIOUS COCONUT NO BAKE DESSERT
I love pretty much anything that has coconut in it! It is one of my favorite flavors of all time. This Coconut Icebox Cake is super easy and it is a no-bake dessert (which we love, right?) No-Bake desserts come in clutch during those hot summer days! With the layers of coconut cream pudding, graham crackers and whipped topping, you really couldn’t get a better flavor combination! If you are looking for that great no-bake treat, then you absolutely must make this Coconut Icebox Cake recipe.
FREQUENTLY ASKED QUESTIONS:
This tastes almost exactly like a coconut cream pie but without the crust. The graham crackers gives it the crust texture but with a slightly different flavor!
This will require a 9×13-inch pan. You will most likely have to break some graham crackers to fit which is perfectly okay to do.
This needs to sit for at least 6 hours to overnight. It’s just like an Eclair Cake in that it needs to sit so the pudding mixture can set and the graham crackers will absorb the pudding/whipped topping and become soft.
Absolutely! This is a great base recipe for other flavors. Some other flavor ideas include chocolate, lemon, vanilla, etc.
Preheat the 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, this will ensure even toasting. When the flakes are just a touch under the color you are looking for, pull the sheet tray out of the oven since the coconut will continue to toast while it is warm. Make sure it is cooled completely before using.
This will keep covered in the refrigerator where it will keep for up to 4 days. This can also be frozen, to do this wrap in plastic wrap and then foil and it will keep for up to 3 months. You can serve this frozen, or remove to the refrigerator overnight to defrost.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- 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.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Coconut Icebox Cake
Ingredients
- 2 (3.4 ounce) boxes instant coconut cream pudding mix
- 3 cups whole milk
- 2 (8 ounce) containers whipped topping, thawed (or one larger 16 ounce container)
- 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 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.
Notes
- This needs to chill for at least 6 hours to set up.
- You can use other flavors instead of coconut, see examples above.
- Toasted coconut is optional, you can use regular sweetened shredded coconut too.
- This can be frozen, see my tips above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Wondered if you needed more than one container of whipped topping? Recipe says to fold a container into the pudding then says to smooth remaining container on the top. Thank you! This sounds delicious!!
Hi Susan! Sorry if that was confusing! Yes, you can either buy 2 (8 ounce) containers of Cool Whip or one larger 16 ounce container.
Thank you, Brandie! Can’t wait to make this!! I love all of your recipes… so glad I found your site!
You are the sweetest Susan!! Thank you SO very much!
Could this be made with a cooked and cooled pudding mix?
I haven’t tried it but I don’t see why not.