Coconut Icebox Cake

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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.

Slice of Coconut Icebox Cake on white plate.

FREQUENTLY ASKED QUESTIONS:

What does Coconut Icebox Cake taste like?

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!

What size pan will I need?

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.

How long does this icebox cake need to set up?

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.

Can I use other flavors in this?

Absolutely! This is a great base recipe for other flavors. Some other flavor ideas include chocolate, lemon, vanilla, etc.

How do you toast coconut?

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.

How do I store leftovers?

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.

Pinterest image of slice of Coconut Icebox Cake with bite taken out of pice.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

instant coconut cream pudding mix
whole milk
whipped topping
graham crackers
toasted coconut

Ingredients needed: instant coconut cream pudding mix, whole milk, whipped topping, graham crackers and 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.

Whipped cream folded into coconut pudding mixture.

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.

Coconut pudding mixture spread over graham crackers.

Add the last of the graham crackers on top, you may have a couple small pieces left over, that’s okay.

Graham crackers topping remaining coconut pudding mixture.

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.

Metal spatula holding up slice of Coconut Icebox Cake.

Enjoy!

Fork holding off bite of Coconut Icebox Cake.

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