Coconut Icebox Cake

If you’re in need of a new summer treat we have just the recipe! On a hot day no one wants to heat up the house by turning on the oven and that’s why icebox cakes are such a perfect choice. They’re typically made with layers of pudding and crackers, then popped in the fridge or freezer for the flavors to meld and firm up before serving. We’ve made quite a few different versions over the years, but this Coconut Icebox Cake just might be our new favorite!


The base of the filling is a combination of instant vanilla pudding and whipped topping. A package of cream cheese is added for an even richer texture and a generous half cup of cream of coconut ensures there’s plenty of flavor in every bite. Sweetened shredded coconut is mixed into the filling and then it’s time for assembly. Arrange graham crackers in a single layer along the bottom of a baking dish, breaking them into small pieces to fill in all the gaps. Continue alternating between graham crackers and filling, then top it all off with a layer of whipped topping and a sprinkle of shredded coconut. Chill the cake for at least four hours and, easy as that, your cake is ready to serve!


1 (12.2 0z) box graham crackers

1 (3.4 oz) vanilla instant pudding mix

1 ½ cups milk

1 (8 0z) package cream cheese, softened

1/2 cup cream of coconut (found in the mixer section)

2 (8 oz) tubs frozen whipped topping, thawed

1 ½ cups sweetened shredded coconut



Arrange a single layer of graham crackers across the bottom of a 9×13-inch baking dish. Set aside.

In a large bowl, beat together pudding mix and milk until thickened, then mix in cheese cheese, cream of coconut, and 1 tub of whipped topping.

Fold in 1 cup shredded coconut and then transfer half the mixture to the baking dish. Carefully spread it over the graham crackers to the edges of the dish.

Arrange another layer of graham crackers on top and then spread the rest of the cream mixture over them.

Place a final layer of graham crackers on top, followed by the second tub of whipped topping. Sprinkle remaining coconut over the whipped topping.

Cover and refrigerate cake for a minimum of 4 hours before serving. Serve chilled.

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