Craving a delightful dessert but new to baking? This No-Bake Coconut Icebox Cake is a dream come true for beginner cake recipes. You can whip up this creamy, tropical treat with minimal effort and no oven required!
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat works best for richness.
- Sweetened Condensed Milk: Essential for sweetness and texture.
- Coconut Cream (or full-fat coconut milk, chilled): Provides intense coconut flavor.
- Vanilla Extract: Enhances all flavors.
- Graham Crackers: The “cake” layers. You can use digestive biscuits or vanilla wafers.
- Shredded Coconut (sweetened or unsweetened): For texture and garnish.
Ingredients:
Main:
- 8 oz (226g) cream cheese, softened
- 1 (14 oz / 397g) can sweetened condensed milk
- 1 (13.5 oz / 400ml) can full-fat coconut cream, chilled overnight (or full-fat coconut milk, just use the thick cream from the top)
- 1 tsp vanilla extract
- 14 oz (400g) graham crackers
- 1 cup shredded coconut, divided
Optional:
- 1/4 cup confectioners’ sugar (if you prefer it sweeter)
How Much Time Will You Need?
- Total Time: 4 hours 15 minutes (includes chilling)
- Prep Time: 15 minutes
- Chill Time: 4 hours minimum
- Servings: 8-10
- Tools Needed: 9×13 inch baking dish, electric mixer, spatula
Step-by-Step Instructions:
1. Prepare Your Coconut Cream
Before you begin, make sure your can of full-fat coconut cream or milk has been chilled in the refrigerator overnight. This allows the thick cream to separate from the water. You will be scooping out only the thick cream for this easy cake recipe.
2. Make the Creamy Filling
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and lump-free. Gradually add the sweetened condensed milk and vanilla extract, mixing until fully combined. Gently fold in the thick coconut cream you separated earlier.
3. Assemble the First Layer
Spread a thin layer of the cream cheese mixture on the bottom of your 9×13 inch baking dish. This helps keep the graham cracker layer in place. Arrange a single layer of graham crackers over the cream, breaking them as needed to fit snugly.
4. Layer It Up
Spread about one-third of the remaining cream cheese mixture evenly over the graham crackers. Sprinkle with half of the shredded coconut. Repeat with another layer of graham crackers, more cream, and the remaining shredded coconut. Finish with a final layer of graham crackers, topped with the last of the cream mixture. This makes a delightful stack for your beginner cake.
5. Chill Your No-Bake Masterpiece
Cover the dish tightly with plastic wrap. Place your No-Bake Coconut Icebox Cake in the refrigerator for at least 4 hours, or preferably overnight. Chilling allows the graham crackers to soften and absorb the creamy filling, transforming them into cake-like layers.
6. Garnish and Serve
Before serving, sprinkle the top with the remaining shredded coconut. You can toast the coconut lightly in a dry skillet for extra flavor if you like. Slice and enjoy your delicious, easy-to-make cake for beginners!
Variation Ideas:
- Chocolate Swirl: Melt some chocolate and drizzle it into the cream cheese mixture before layering.
- Fruit Topping: Top with fresh berries or sliced mango before serving.
- Lemon Zest: Add a teaspoon of lemon zest to the cream cheese mixture for a brighter flavor.
- Nutty Crunch: Add chopped nuts (like pecans or macadamias) between layers for extra texture.
Storage Instructions:
Store leftover No-Bake Coconut Icebox Cake covered tightly with plastic wrap in the refrigerator for up to 3-4 days. The cake’s texture will continue to soften over time, remaining delicious. This is one of those cake recipes for beginners that keeps well!
Frequently Asked Questions (FAQ):
- Can I use light cream cheese? While you can, full-fat cream cheese provides a richer, more stable texture.
- Do I need an electric mixer? It’s highly recommended for a smooth, lump-free cream cheese base.
- Can I make this ahead of time? Absolutely! It’s even better when made the day before, allowing flavors to meld and crackers to soften completely.
- What if I can’t find coconut cream? Use full-fat canned coconut milk, chilling it overnight and scooping out only the thick cream on top. Discard or save the watery liquid for another use.
- My cake seems too soft, what happened? Ensure you chilled the coconut cream properly and allowed enough time for the entire cake to set in the refrigerator.
- Can I freeze this cake? Yes, you can freeze individual slices for up to 2 weeks. Thaw in the refrigerator before serving.