Coconut Icebox Cake

This Coconut Icebox Cake is a simple five ingredient no bake dessert what is perfect for summertime. With layers of coconut cream pudding, graham crackers and whipped topping this cake will the the hit of the party or your family’s new favorite cold treat for those hot summer days. 

What is an Icebox Cake?

Icebox cakes are easy no bake desserts that are made by layering cream, cool whip, or pudding with fruit, nuts, and wafers. Then it is placed in the refrigerator until chilled. 

In the 1920’s and 1930’s iceboxes, early versions of refrigerators, were growing in popularity. As iceboxes became more common in people’s home brands like Nabisco, printed icebox recipes on to cookie and wafer boxes. While they were not the inventors of the this dessert the printed recipes did help popularize these desserts. 

There are tons of variations of these cakes and they can be made with almost any combination of fruit and cracker or cookie. 

How to make Coconut Icebox Cake: 

Ingredients: 

• coconut cream instant pudding mix
• whole milk
• cool whip or other frozen whipped topping
• graham crackers
• sweetened coconut flakes 

Equipment: 

• 9×13 baking dish or cake pan
• whisk
• offset spatula or butter knife
• sheet pan 
• plastic wrap
• knife and spatula for serving 

Instructions: 

1. 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. 
2. Fold one container of frozen whipped topping into the pudding mixture. Set aside.
3. Place a single layer of the graham crackers into the bottom of a 9×13 baking dish. You may need to break some of the graham crackers to fit.
4. Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times. 
5. Add a final layer  of the graham crackers on top of the pudding mixture. 
6. Top the graham crackers with the remaining container of frozen whipped topping. Be sure to  cover all of the graham crackers. 
7. Cover with plastic wrap and place in the fridge for at least 6 hours.
8. Top with the toasted coconut, slice and serve.

How to toast coconut flakes: 

1. Preheat the oven to 350°F. 

2. Spread out an even layer of sweetened coconut flakes on a parchment lined sheet tray. 

3. Bake for about 6 minutes total. Tossing the flakes around every two minutes with a silicone spatula to ensure the coconut toasts evenly. When the flakes are just a touch under the color you are looking for, remove from oven and immediately transfer the coconut to another sheet tray or large plate to cool. 

4. Make sure it is cooled completely before sprinkling it on the top of the cake. 

Note: 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.

How long does this cake need to chill in the fridge?

This cake needs to chill for at least six hours. I like to make it a day in advance of when I’m serving it so that this can set up overnight I think the extra time in the refrigerator 

The time this Coconut Icebox Cake stays in the fridge isn’t just about the cake becoming cold. The chilling time also also gives the crackers time to soften and the other ingredients to come together.  

Variations and Substitutions: 

• Store bought toasted coconut can be used in place of toasting it yourself. 

• You do not need to toast the coconut flakes. You can also sprinkle non-toasted coconut flakes over the top of the cake.

• Either sweetened coconut flakes or sweetened shredded coconut will work for this recipe.

• Add a few cherries to the top of the cake for an added splash of color and flavor.

How to store: 

Refrigerator: Cover the baking dish tightly with plastic wrap and keep in the fridge for up to four days. 

Freezer: To freeze this cake you will want to use a freezer safe container such as a disposable 9×13 aluminum pan. Make the cake as described in steps 1-10 then cover tightly with a layer of plastic wrap then a layer or foil. This cake will keep in the freezer for up to three months. 

Thawing: Transfer the cake to the fridge overnight or until it slices easily with a knife. 

My Tips and Notes For This Recipe: 

• Be sure you are using INSTANT PUDDING and not Cook and Serve Pudding. You want the Instant Pudding variety so that it will thicken as it is whisked with the milk. 

• Because the crackers soften while the cake is in the fridge this cake is easy to slice. I do reccomend using a wide spatula for removing the slices of cake from the pan. I’ve found it helps with keeping the slices in tact while transferring them to a plate or bowl. 

• I found the the Coconut Cream pudding mix at my grocery store but can be hard to find. If you can’t find is locally it is available online through Amazon or your favorite big box retailer. 

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Baking Y’all!

Susanne 

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5 from 1 vote

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Coconut Icebox Cake

This Coconut Icebox Cake is a simple five ingredient no bake dessert what is perfect for summertime. With layers of coconut cream pudding, graham crackers and whipped topping this cake will the the hit of the party or your family’s new favorite cold treat for those hot summer days.

Course Dessert

Cuisine American

Keyword Coconut Icebox Cake

Prep Time 15 minutes

Chill Time 6 hours

Total Time 6 hours 15 minutes

Servings 15 servings

Calories 121 kcal

Ingredients

• 2 3.4 ounces instant coconut cream pudding mix
• 3 cups whole milk
• 2 8 ounces containers whipped topping
• 3 sleeves graham crackers
• 1/2 cup toasted coconut

Instructions

1. In a large bowl, add the coconut pudding mix and the milk, whisk until combined.
2. Continue to mix until it starts to thicken, about 1 minute.
3. Fold in one container of the frozen whipped topping into the pudding mixture. Set aside.
4. Line the bottom of the 9x13 pan with graham crackers. You may need to break some of the graham crackers to fit.
5. Add ⅓ of the pudding mixture on top and smooth it out.
6. Place the graham crackers in a single layer on top of the pudding mixture.
7. Pour another 1/3 of the wet mixture over the second layer of the crackers.
8. Repeat the layer of graham crackers then pour the remaining pudding mixture over the top.
9. Top the pudding mixture with graham crackers.
10. Smooth out the remaining container of whipped topping over the top so none of the graham crackers are exposed.
11. Cover with plastic wrap and place in the fridge for at least 6 hours.
12. Top with the toasted coconut, slice and serve.

Recipe Notes

1. Be sure you are using INSTANT PUDDING and not Cook and Serve Pudding. You want the Instant Pudding variety so that it will thicken as it is whisked with the milk. 
2. Because the crackers soften while the cake is in the fridge this cake is easy to slice. I do reccomend using a wide spatula for removing the slices of cake from the pan. I’ve found it helps with keeping the slices in tact while transferring them to a plate or bowl. 
3. I found the the Coconut Cream pudding mix at my grocery store but can be hard to find. If you can’t find is locally it is available online through Amazon or your favorite big box retailer. 
4. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

Nutrition Facts

Coconut Icebox Cake

Amount Per Serving (1 serving)

Calories 121 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 9mg3%

Sodium 123mg5%

Potassium 111mg3%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 15g17%

Protein 2g4%

Vitamin A 112IU2%

Calcium 83mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.