This simple icebox cake features a light and creamy coconut filling that is resting between layers of graham crackers.
This no-bake dessert couldn’t be easier!
This coconut icebox cake is a light tasting favorite of ours. Made with graham crackers, cream of coconut, milk, and whipped topping every bite is fluffy, creamy, light, and perfect. This ice box cake might be light but it’s definitely rich in taste! While an actual ice box may have gone the way of the record player, ice box cakes are certainly here to stay!
For a fun flavor changeup, swap out the milk for flavored coffee creamer!
What Is An Icebox Cake?
The ingredients in these cakes can vary quite a bit. The “cake” layer can be made out of chocolate wafer cookies, chocolate chip cookies, or graham crackers. The filling can be made with heavy cream, custard, or pudding. As you can see the possibilities are endless. For this recipe, I used graham crackers, pudding, milk, cream of coconut, Neufchatel, and lite whipped topping.
The graham crackers soften as this dessert sets up and forms a cake-like layer that yields slightly to the ultra-creamy filling. Sweet shredded coconut adds a bit of surprise to each bite while the toasted coconut on top gives you a nutty taste and a crunchy texture.
- Graham crackers
- Neufchatel cheese
- Vanilla instant pudding mix
- Cream of coconut
- Lite whipped topping
- Shredded coconut
- Toasted coconut
For the exact measurements needed, please see the recipe card below.
How to Make Vanilla Coconut Ice Box Cake
- Line an 8×8 square baking dish with plastic wrap. You want them to be two large strips that overhang from the edges on all 4 sides. This will make the removal of the cake much easier later!
- In a bowl, whisk the cream cheese until it’s nice and creamy.
- Add in the pudding mix, milk, and cream of coconut.
- Continue whisking until the mixture combines and thickens. This can take anywhere from 1-5 minutes.
- Fold in half of the whipped topping.
- Arrange 9 graham crackers on the bottom of your prepared baking dish. Top them with 1 cup of the filling and spread it out nicely. Add 1/4 cup of shredded coconut over the top.
- Repeat the layers until you’ve finished and there are 9 graham crackers on the very top of the cake.
- Fold the plastic wrap over the top and place it in the freezer for at least 4 hours.
- Before serving, invert the cake (meaning flip it over) onto a cake plate. the graham cracker layer will now be at the very bottom.
- Top the cake with the remaining whipped topping and toasted coconut.
- Serve immediately or keep it frozen until ready to serve.
Can I use homemade whipped cream instead of cool whip?
Yes! Whip up 1 1/2 cups of heavy cream until stiff peaks form and add in 1 teaspoon of vanilla and 3 tablespoons of granulated sugar. Use as you would the cool whip. The heavy cream will expand and make about 3 cups of finished whipped topping when done, which is about what you get from an 8-ounce tub of cool whip.
How long is an icebox cake good for?
This cake is good for about a week if kept stored in the freezer, but it truly tastes best within the first two days. Any longer than that and the flavor isn’t as strong and the ice crystals begin to form, making the cake less desirable.
Where can I find the cream of coconut?
This is an item usually found in your grocery store’s mixed drink section. If you have trouble locating it near you you can google “cream of coconut” and click the shopping tab on the search results to see who carries it. This will save you time and effort instead of hopping from one store to another.
- 45 graham cracker halves
- 4 oz neufchatel cheese, softened
- 1 3.4 oz package vanilla instant pudding mix
- 1 1/4 cup milk
- 1/4 cup cream of coconut (found in the mixed drink section of your grocery store)
- 1 8 oz tub of lite whipped topping, divided
- 1 cup shredded coconut
- 1/2 cup toasted coconut *
- Line a 8 x 8 inch square pan with two sheets of overlapping plastic wrap allowing about 4 inches to hang over all four sides.
- In the bowl of stand mixer fitted with a whisk attachment whip cream cheese until creamy. Mix in pudding mix, milk, and cream of coconut. Continue to whisk until mixture combines and thickens. This can take anywhere from 1 - 5 minutes. Fold in half of the whipped topping.
- Arrange 9 graham crackers in your pan. Top with one cup of filling and 1/4 cup of shredded coconut. Repeat layers ending with 9 graham crackers. Fold plastic wrap over top of cake and freeze for at least 4 hours.
- Before serving. invert cake onto a cake plate, top with remaining whipped topping and toasted coconut. Serve immediately or keep frozen.
*To toast coconut:
- Preheat oven to 300 degrees. Arrange coconut in an even layer. Toast coconut in the oven, stirring every 5 minutes until coconut is golden in color. This could take 15-20 minutes. Be sure to keep a close eye as the coconut can burn quickly.
Amount Per Serving Calories 766Total Fat 30gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 10gCholesterol 20mgSodium 846mgCarbohydrates 104gFiber 6gSugar 47gProtein 9g