An easy to make, no-bake ice box cake that’s filled to the brim with delicious coconut – from coconut milk, shredded coconut, coconut cookies, and coconut chips. If you’re a coconut fan, this is for you!
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Looking for a quick and easy dessert recipe? Try my delicious Toasted Coconut Ice Box Cake. Just whip up some coconut whipped cream, layer it on coconut cookies, and top it with beautiful coconut chips. The hardest part is waiting for it to set up in the fridge.
There’s very little preparation involved in this recipe, which makes it great for busy day. Or, it’s perfect for the heat of summer when you still want something sweet. You can make up this cake when you have time, and it’ll be ready and waiting for you in the refrigerator when you want a sweet treat!
What’s an Ice Box Cake
An ice box cake is a simple dessert consisting of whipped cream and cookies. I believe the dessert originated with the Nabisco Famous Chocolate Wafers (you can still find that recipe printed on the package).
I’ve made a version of the classic chocolate wafer ice box cake for the blog (a LONG time ago). You can find it here, but please forgive the pictures, as it is really old.
After stacking cookies and whipped cream, the cake is left overnight in the fridge or “icebox”, and the cookies absorb the moisture from the whipped cream. The cookies take on a cake-like lightness and consistency.
Voila! You can have your cake without any baking!
Canned coconut milk
Have you tried making whipped cream from canned coconut milk before? It’s so easy and so delicious! I’ve used it before in my Cherry Yoghurt Cloud Pie with Granola Crust.
The only thing about it is that different cans of coconut milk will make different amounts of coconut cream solids.
I’ve noticed that it doesn’t matter what brand you get, or how old the can is. Sometimes I get a lot of coconut solids, and sometimes I get less.
If you feel the amount of whipped cream you make is too small, feel free to add in a little more heavy cream, and boost the volume.
The nice thing about ice box cakes is that they are very flexible, and a little more or a little less will be just fine.
I wanted to build my icebox cake with coconut cookies. You know, because … coconut!
But, I understand that not everyone will have the same cookie selection at their store.
You want to get plain coconut cookies – no icing or filling.
After looking at all the cookies available, I decided to get Mother’s brand Coconut Cocadas. They worked perfectly! (And, no this isn’t sponsored by them).
Coconut chips are so fun, beautiful, and tasty. I have been able to find them just about everywhere I shop. I’ve seen them at Trader Joe’s, Sprouts, my grocery store, even target.
They are the beautiful slices of coconut you see on top of the icebox cake.
You can eat them alone like a snack. They are light and crisp. My favorite brand is Dang; they’re already toasted and ready to eat.
If you can’t find coconut chips, feel free to use shredded coconut, which is typically sweetened, so it’ll make the cake a little sweeter. But, after all it’s dessert, right?
How to toast coconut
Oh, and if you need to toast your own coconut – shredded or chips – take a look here for stove top or oven instructions.
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Toasted Coconut Ice Box Cake Recipe
Toasted Coconut Ice Box Cake
- 2 cans full-fat coconut milk 13.5-ounce each
- 1 cup heavy cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- ½ teaspoon coconut extract
- ¾ cup toasted shredded coconut
- 12 ounces coconut cookies you probably won’t use them all
- ½ cup toasted coconut flakes or coconut chips
- Place the cans of full-fat coconut milk in the refrigerator overnight.
- Carefully scoop out the solid white portion (or the coconut cream solids) from the top of each can of coconut milk, and place it in a large bowl. Reserve the clear water for another use (like a smoothie).
- Add the heavy cream, maple syrup, vanilla, and coconut extract to the coconut solids in the bowl, and beat with a hand mixer or in a stand mixer on high speed until soft peaks form.
- Carefully fold the shredded coconut into the coconut whipped cream mixture.
- Place 1/3 cup of the coconut whipped cream in the bottom of a small casserole dish (mine is 6 ½ x 6 ½ inches and about 2 inches deep), and spread the whipped cream to cover the bottom of the dish.
- Place coconut cookies over the whipped cream, covering the bottom, breaking them into pieces to fit into the corners.
- Spread 1/3 of the remaining coconut whipped cream over the cookies. Place a layer of cookies, and continue repeating layers, until you have 3 layers of cookies, and ending with whipped cream on the top layer.
- Sprinkle coconut chips over the top of the whipped cream.
- Cover loosely with plastic wrap or waxed paper, and refrigerate, at least 6 hours or up to 1 day.