Description
Coconut icebox cake brings layers of creamy, cool deliciousness that will make your summer dessert dreams come true. Chill this simple treat and watch how quickly your friends and family devour every delectable slice.
Ingredients
Scale
Main Ingredients:
- 21 full-size graham crackers
- 2 8 oz containers thawed whipped topping
- 3 cups cold milk
Pudding and Flavoring:
- 2 3.4 oz boxes instant vanilla pudding mix
- 1 tsp coconut extract
Coconut Garnish:
- 1 cup sweetened coconut flakes
- ½ cup toasted coconut flakes
Instructions
- Whisk 2 boxes of instant vanilla pudding mix, 3 cups cold milk, and 1 tsp coconut extract in a large bowl for 2 minutes until your mixture thickens smoothly.
- Fold 1 cup sweetened coconut flakes into the pudding mixture until evenly distributed.
- Gently incorporate 1 container of thawed whipped topping, stirring until no white streaks remain in your creamy base.
- Create the first foundation layer by arranging whole graham crackers to completely cover the bottom of a 9×13″ baking dish.
- Carefully spread half the pudding mixture across the graham cracker base, ensuring an even coverage.
- Lay another complete layer of graham crackers directly on top of the pudding layer.
- Distribute the remaining pudding mixture over the second graham cracker layer, smoothing with a spatula.
- Position the final layer of graham crackers across the top of the pudding.
- Generously cover the entire surface with the second container of whipped topping, spreading to the edges.
- Refrigerate the assembled dessert for at least 4 hours or overnight to allow flavors to meld and layers to set.
- Right before serving, sprinkle ½ cup toasted coconut flakes across the top for a delightful crunch.
- Slice into squares and serve chilled directly from the refrigerator.
- Keep any remaining portions covered in the refrigerator for up to 3 days.
Notes
- Toast coconut flakes in a dry skillet over medium heat, stirring constantly to prevent burning and achieve a golden color.
- Use full-fat milk for a richer, creamier pudding mixture that sets up more smoothly.
- For a gluten-free version, swap graham crackers with gluten-free graham-style cookies or vanilla wafers.
- Make the dessert ahead of time for the best texture, as the graham crackers soften and absorb the pudding overnight, creating a cake-like consistency.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Cakes
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 315 kcal
- Sugar: 23 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg