Coconut Icebox Cake

Why You’ll Love This Recipe

I love this cake because it’s so easy to make—no baking, no fuss, just a few ingredients and a bit of chill time. The layers come together to form a soft, dreamy dessert that’s both rich and refreshing. Whether I’m making it for a party, picnic, or just to satisfy a craving, this coconut icebox cake always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham crackers

• Heavy whipping cream

• Powdered sugar

• Coconut extract (optional, for extra flavor)

• Sweetened shredded coconut

• Cream cheese or coconut pudding (optional for a thicker layer)

• Toasted coconut flakes for topping (optional)

Directions

1. I start by whipping the heavy cream with powdered sugar and coconut extract (if using) until soft peaks form.

2. In a square or rectangular dish, I spread a thin layer of whipped cream on the bottom.

3. I layer graham crackers on top, breaking them as needed to fit the dish.

4. I spread more whipped cream over the crackers, then sprinkle shredded coconut on top.

5. I repeat the layers—graham crackers, whipped cream, and coconut—until I run out, finishing with a final layer of whipped cream and a generous sprinkle of coconut.

6. I cover the dish and refrigerate for at least 4 hours, or overnight, so the crackers soften into a cake-like texture.

7. Before serving, I sometimes add toasted coconut flakes on top for extra flavor and crunch.

Servings and timing

This recipe makes about 8 servings.
Preparation time: 15 minutes
Chilling time: 4–6 hours (or overnight)
Total time: about 4 hours and 15 minutes

Variations

Sometimes I mix cream cheese into the whipped cream for a cheesecake-style texture. I’ve also used coconut cream pudding instead of whipped cream for a richer twist. If I want a chocolate version, I swap in chocolate graham crackers. For a more tropical vibe, I add crushed pineapple or sliced bananas between the layers.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Since it’s a chilled dessert, I don’t reheat it—I just slice and serve straight from the fridge. If I’m making it ahead for a party, I prepare it the night before and keep it cold until serving.

FAQs

Can I make this cake dairy-free?

Yes, I’ve used coconut whipped topping and dairy-free graham crackers with great results. Just check labels to make sure everything fits your needs.

Do I have to toast the coconut?

Not at all, but I love the texture and nutty flavor toasted coconut adds. It’s an optional but tasty finishing touch.

Can I freeze coconut icebox cake?

Yes, I’ve frozen it for a firmer texture—just let it sit at room temperature for 10–15 minutes before slicing. It’s delicious semi-frozen too.

What kind of pan should I use?

I usually use an 8×8 or 9×13-inch baking dish, depending on how many layers I want. A glass dish works great so I can see the layers.

Is it okay to use Cool Whip instead of homemade whipped cream?

Absolutely. I’ve used it when I’m short on time, and it works just fine. The texture will be a bit different, but still delicious.

Conclusion

Coconut Icebox Cake is one of those desserts I can count on when I want something cool, creamy, and incredibly easy. With just a few pantry staples and a bit of fridge time, I get a luscious, coconut-filled treat that’s always a hit. It’s perfect for warm weather, laid-back gatherings, or anytime I need a sweet escape.