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.
Ingredients
- Graham crackers
- Neufchatel cheese
- Vanilla instant pudding mix
- Milk
- 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.
FAQs
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.
Check out my Orange Creamsicle Ice Box Cake or my Pina Colada Ice Box No Bake Cake for some more fun icebox cake flavors worth trying soon!
Vanilla Coconut Ice Box Cake
A light and creamy no bake ice box cake with the sweet taste of vanilla and coconut!
Ingredients
- 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 *
Instructions
- 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.
Notes
*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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 766Total Fat 30gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 10gCholesterol 20mgSodium 846mgCarbohydrates 104gFiber 6gSugar 47gProtein 9g
dc says
Yum! Thanks for sharing…Easter here I come!
Krista @ Joyful Healthy Eats says
OMG! Seriously drooling at those pictures. And … now I want ice box cake.
I haven’t made it before either, but might be making it this weekend now! 🙂
heather+@french+press says
you have taken ice box cakes to a entirely new level Tanya! AMAZING
Joanne says
This cake looks so incredibly delicious!! I would not have thought of using the ID’s coffee creamers with pudding.
Jessica @ A Kitchen Addiction says
It’s been too long since I’ve made an icebox cake! Yours looks perfect!
Dorothy @ Crazy for Crust says
This is fantastic!! Icebox cake, creamer, coconut, total win!
Susie Gall says
I, too, love icebox cakes – they are so fun, light & beautiful. I have recently made two flavors and both were delish. Your photos are gorgeous and make me want to gobble up your cake with graham crackers, coconut and creamer. Beautiful!
Beth says
I’ve never made an ice box cake.. that might need to change 🙂
Meg @ The Housewife in Training Files says
Ice Box cakes take me back to my days with my Grandma! Love the flavors here and you can never go wrong with graham crackers!
Stephanie @ Back for Seconds says
Mmmmm it looks perfectly light and delicious!
Laura @PetiteAllergyTreats says
I’ve never made an icebox cake either but now I need too!
Kelley says
I have been wanting to try an ice box cake too! They seem so easy to toss together. And so funny because I was just thinking the other day that my kids won’t even know what a house phone with a cord is. We dont even have a home phone. Oh how the times change!
Ashley @ Wishes and Dishes says
I love making icebox cakes!! Thanks for the reminder of that love! 🙂
Andi (The Weary Chef) says
LOVE this recipe, Tanya. I can’t wait to try it!
Paula says
Your recipe looks crazy good, and easy! love this Tanya!
Nancy P.@thebittersideofsweet says
I love the word ice box just because it is one of those olden day words! This looks amazing!
Ginny McMeans says
Vanilla Coconut sounds wonderful and I love the addition of the creamer for more flavor.
Joanie @ ZagLeft says
I’ve never made an icebox cake before but I really want to. It sounds so easy and looks so delicious. I love the flavors in this recipe!
Heather @ Sugar Dish Me says
Cream of Coconut!!! You are so smart
Tracey @ The Kitchen is My Playground says
Oh, I love me a creamy & comforting ice box cake! Your coconut version looks absolutely delicious.
Tracey @ The Kitchen is My Playground
Jessica @ Sprinkle Some Sugar says
Icebox cakes are my FAVORITE dessert to make in the Summer! So perfect for those hot days. I can imagine how amazing a vanilla coconut version is!
Cathy@LemonTreeDwelling says
This cake sounds absolutely fantastic, Tanya! What a great flavor combo!
Michelle ~ My Gluten-free Kitchen says
I’ve never had an icebox cake before. This looks delicious
Kristin Masciotti says
This looks so yummy! Does anyone have a suggestion to substitute for the ID creamer? Would heavy cream + vanilla work?
Lemonsforlulu says
Yes, that would be wonderful!
Beth says
Have you ever tried using homemade whip cream instead of cool whip? Just curious bc this sounds amazing but the hubs hates cool whip. Thanks for the recipe and your time!!