Can you believe summer is almost here? I don’t know about you, but when the temperature starts rising, the last thing I want to do is turn on the oven. That’s why I’m so excited to share this amazing no-bake Coconut Icebox Cake recipe!
This cold, creamy, coconut-y cake is the ultimate cool treat for hot days. And with just 20 mins of prep time, it’s super easy to throw together. Let’s break it down:
No Oven Required
The best part of icebox cakes? No baking required! You simply whip together a coconut-flavored vanilla pudding, fold in some coconut flakes and whipped topping, and layer it with graham crackers. Pop it in the fridge to chill and boom – summer dessert ready to go.
So much better than heating up the kitchen. And clean-up is a breeze with no pans to wash. Just what I need on a steamy summer day!
To-Die-For Coconut Taste
This cake gets its name from the signature coconut flavor throughout. A bit of coconut extract and lots of shredded coconut amp up the coconut intensity in the silky pudding layers. And a final sprinkle of toasted coconut on top takes it over the top.
Every creamy, coconut-laden bite will have you thinking you’re on a tropical island instead of your kitchen. But with way less sand and sunburn!
Luscious Layers for Days
When you slice into this cake, you’ll see the prettiest stripes of fluffy whipped cream, rich coconut pudding, and crunchy graham crackers.
Building it up in layers means more textures and flavors in every slice. The sweet vanilla wafers act like bookends to hold the luscious filling together. SO much more exciting than a traditional cake!
Perfect For Summer Entertaining
This show-stopping icebox cake is ideal for warm weather entertaining. Make it a day or two ahead and tuck it away in the fridge until party time.
It feeds a crowd beautifully without heating up the kitchen. I love placing it on a pedestal cake stand and decorating the top with some fresh fruit. Guaranteed to wow your guests!
You really can’t go wrong with this easy, breezy, coconut-y cake. Let me know if you give it a try! It just might become your new favorite no-bake summer dessert.
Coconut Icebox Cake
Ingredients
- 2 3.4 oz boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 tsp coconut extract
- 1 cup sweetened coconut flakes
- 2 8 oz containers thawed whipped topping
- 21 full-size graham crackers
- 1/2 cup toasted coconut flakes
Instructions
- In a large bowl, whisk together pudding mix, milk, and coconut extract until thickened, about 2 minutes.
- Stir in 1 cup coconut flakes until combined.
- Fold in 1 container of whipped topping until no streaks remain.
- Line the bottom of a 9×13” baking dish with a single layer of graham crackers.
- Spread half the pudding mixture evenly over the crackers.
- Top with another single layer of graham crackers.
- Spread remaining pudding mixture evenly on top.
- Top with a third layer of graham crackers.
- Spread remaining whipped topping over the top layer of crackers.
- Cover and refrigerate at least 4 hours, or overnight.
- Just before serving, sprinkle toasted coconut flakes on top.
- Cut into squares and serve chilled.
- Store leftovers covered in refrigerator for up to 3 days.
