Toasted Coconut Ice Box Cake -- A 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!
5 from 3 votes
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Toasted Coconut Ice Box Cake

A 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!
Course Dessert
Cuisine American
Keyword coconut, ice box cake
Prep Time 20 minutes
resting time 24 minutes
Total Time 20 minutes
Servings 8 servings
Calories 403 kcal
Author Debi

Ingredients

  • 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

Instructions

  1. Place the cans of full-fat coconut milk in the refrigerator overnight.
  2. 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).
  3. 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.
  4. Carefully fold the shredded coconut into the coconut whipped cream mixture.
  5. 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.
  6. Place coconut cookies over the whipped cream, covering the bottom, breaking them into pieces to fit into the corners.
  7. 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.
  8. Sprinkle coconut chips over the top of the whipped cream.
  9. Cover loosely with plastic wrap or waxed paper, and refrigerate, at least 6 hours or up to 1 day.
Nutrition Facts
Toasted Coconut Ice Box Cake
Amount Per Serving
Calories 403 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g94%
Cholesterol 49mg16%
Sodium 258mg11%
Potassium 127mg4%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 475IU10%
Vitamin C 0.2mg0%
Calcium 40mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.