Craving a delightful dessert without turning on your oven? This Coconut Cream Icebox Cake is your perfect solution, offering layers of creamy coconut goodness and crisp cookies in a no bake cake recipe that’s incredibly simple to assemble. You’ll love how quickly you can create a show-stopping treat that satisfies your sweet tooth.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat is best for richness, but you can use reduced-fat if preferred.
- Powdered Sugar: Essential for smooth texture. Don’t substitute with granulated sugar.
- Whipped Topping: A convenient shortcut. You can also whip heavy cream with a little sugar.
- Cream of Coconut: Provides intense coconut flavor. Ensure it’s not coconut milk.
- Coconut Extract: Boosts the tropical taste. Optional but recommended.
- Vanilla Wafers: Classic for icebox cakes. Graham crackers or shortbread cookies also work.
- Toasted Coconut Flakes: For garnish and added texture.
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 (8 oz) tub whipped topping, thawed
- 1 (15 oz) can cream of coconut
- 1 teaspoon coconut extract (optional)
- 1 teaspoon vanilla extract
- 1 (11 oz) box vanilla wafers
- 1/2 cup toasted coconut flakes (for garnish)
How Much Time Will You Need?
- Total Time: 4 hours 15 minutes
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Servings: 8-10
- Tools Needed: 9×13 inch baking dish, electric mixer
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, mixing until well combined and fluffy. This forms the creamy base for your no bake cake recipe.
2. Incorporate Coconut and Whipped Topping
Stir in the cream of coconut, coconut extract (if using), and vanilla extract until fully blended. Gently fold in the thawed whipped topping until no streaks remain. Be careful not to overmix, keeping the mixture light and airy.
3. Layer the Base
Spread a thin layer of the cream cheese mixture on the bottom of a 9×13 inch baking dish. This prevents the cookies from sliding and ensures every bite has creamy goodness. Arrange a single layer of vanilla wafers over the cream cheese mixture.
4. Build the Layers
Spoon about one-third of the remaining cream cheese mixture over the cookies, spreading it evenly. Repeat the layering process: cookies, then cream cheese mixture, finishing with a final layer of cream. This creates a beautiful layered no bake cake.
5. Chill and Garnish
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cookies to soften and the flavors to meld, creating a truly delicious icebox cake. Before serving, sprinkle generously with toasted coconut flakes.
Variation Ideas:
- Add a layer of sliced bananas or pineapple between the cookie and cream layers.
- Drizzle with a little melted chocolate for a chocolate-coconut twist.
- Use chocolate wafers instead of vanilla for a different flavor profile.
- Garnish with fresh berries like raspberries or blueberries for a touch of tartness.
Storage Instructions:
Store any leftover Coconut Cream Icebox Cake covered tightly with plastic wrap in the refrigerator for up to 3-4 days. This no bake cake recipe is best enjoyed cold, so make sure to keep it chilled until serving. It does not freeze well due to the whipped topping.
Frequently Asked Questions (FAQ):
Can I use fresh whipped cream instead of whipped topping?
Yes, you can. Whip 2 cups of heavy cream with 1/4 cup powdered sugar until stiff peaks form.
Why is my cream cheese mixture lumpy?
Ensure your cream cheese is very soft before mixing. Cold cream cheese will result in a lumpy mixture.
Can I make this ahead of time?
Absolutely, this no bake cake recipe is perfect for making a day in advance. The longer it chills, the better the cookies soften.
What if I can’t find cream of coconut?
Cream of coconut is usually found in the cocktail mixer aisle. It’s different from canned coconut milk.
Can I use other types of cookies?
Yes, graham crackers, shortbread cookies, or even chocolate wafers work well as substitutes.
How do I toast coconut flakes?
Spread coconut flakes in a single layer on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until golden brown. Watch them closely as they can burn quickly.