• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Enough To Eat Six
  • Home
  • Recipe Index
  • Nancy Mock Food Writing, including Marry Me Chicken
  • Hungry For Vermont
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Spring
  • Drinks
  • Recipe Index
  • My Writing
  • Delectable Destinations
  • Hungry For Vermont
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Desserts

    Lime In The Coconut Icebox Cake

    By Nancy Mock December 19, 2019 Updated November 15, 2020 Leave a Comment

    • Share58
    • Tweet
    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!

    A cool, creamy make-ahead and no-bake dessert with the flavors of fresh lime, coconut and chocolate!

    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!
    → Jump to Recipe

    This post may contain affiliate links.

    Read that recipe name again. Ok, now is that song stuck in your head or what? No, not yet?How 'bout now?

    Lime and coconut join forces in this recipe, and they're one of my favorite flavor combinations - they are also paired together in my Spicy Island Salsa with Pineapple & Coconut!

    They're folded into the fresh whipped cream, then layered with thin and crispy chocolate wafer cookies to create this no-bake, icebox cake.

    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!
    Lime In The Coconut Icebox Cake

    Why you'll love this cake

    The flavors together are refreshing and tantalizing. They're as welcome in the summertime as they are at holiday time.

    Because this icebox cake needs an overnight stay in the fridge to set and meld, it is a fantastic make-ahead dessert. Have it ready in the fridge to pull out for company, for a work party or potluck, or to treat your family after dinner.

    🔪 How to make this icebox cake

    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!

    Step 1: Make the whipped cream

    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!

    Finely chop sweetened shredded coconut in a food processor. Beat whipping cream and sugar on high speed in a stand mixer until stiff peaks form. Fold in the minced coconut and lime zest.

    Step 2: Assemble the layers

    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!

    Place a layer of chocolate wafers in the bottom of a loaf pan. Spoon some of the whipped cream over the wafers. Repeat these layers to fill the pan.

    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!

    Step 3: Chill the icebox cake overnight

    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!

    This is why it's called an icebox cake! Cover the pan with plastic wrap and pop it in the fridge to set overnight. (Or for at least eight hours.) Then it's ready to slice and serve.

    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!

    Notes:

    • Before whipping the cream, allow time for the mixing bowl and whisk attachment to chill in the freezer for 30 minutes.
    • Remember to plan for the assembled cake to rest in the fridge for at least 8 hours or overnight.
    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!

    So, NOW will you put your lime in the coconut? I sure hope so, and I'm certain your taste buds will thank you!

    Find the recipe below. And here are some other cool and creamy desserts, too!

    Lilac Infused Whipped Cream
    Capture the intoxicating scent of spring lilacs in this sweetened whipped cream! The whisper of floral lilac infused in the cream elevates it from standard to sublime. Try it on your favorite dessert or fresh fruit.
    Take me there
    Small glass mason jar holding whipped cream with purple lilacs in background.
    Maple Black Raspberry Mini Icebox Cakes
    These miniature icebox cakes have flavors of Vermont maple, black raspberry, and sugar cone! It's one of my favorite creemee flavors!
    Take me there
    Mini icebox cake in a cupcake wrapper next to an ice cream cone
    Lemon Icebox Pie With Lavender
    A unique and really delicious dessert, this no-bake Lemon Icebox Pie with Lavender has a cool, sweet filling in a vanilla cookie crust.
    Take me there
    Floral paper plate holding a slice of chilled lemon pie with whipped cream top.

    💬 Have you given this lime & coconut icebox cake a try? Scroll below to leave a comment and a star rating on the recipe. I want to know what you think!

    You put the lime in the coconut... and put them both in this sweet and creamy, no-bake icebox cake!

    Lime In The Coconut Icebox Cake

    Nancy Mock
    A cool, creamy make-ahead and no-bake dessert with the flavors of fresh lime, coconut and chocolate!
    5 from 1 vote. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 35 mins
    Chilling Time 8 hrs
    Total Time 8 hrs 35 mins
    Course Cake, Chilled Dessert, Dessert
    Servings 8 servings

    Ingredients
      

    • ¾ cup sweetened flaked coconut
    • 2 cups whipping cream, cold
    • 1 cup confectioner's sugar
    • 2 teaspoons lime zest (about 1 lime's worth)
    • 40 thin chocolate wafer cookies (like Nabisco Famous Chocolate Wafers)

    Instructions
     

    Whip the cream:

    • Place the bowl and whisk attachment from a stand mixer in the freezer to chill for 30 minutes. Have a 9-inch x 5-inch loaf pan ready for the cake.
    • Use a food processor or mini chopper to mince the flaked coconut to a fine consistency. (You can also use a knife and do this by hand.) Set aside.
    • When the bowl is chilled, assemble it with the whisk attachment on your stand mixer. Pour the whipping cream into the bowl and turn the mixer on high. Beat the cream for 3 minutes, then pause it to add in the confectioner's sugar.
    • Continue to beat the cream on high for another 2-3 minutes or so: check the cream often and stop the mixer when there are stiff peaks.
    • Fold the minced coconut and lime zest into the whipped cream: mix it in gently until they are incorporated into the cream.

    Assemble the cake.

    • Place 8 of the Famous Chocolate Wafers in the bottom of the loaf pan, arranging and overlapping them to cover the bottom.
    • Scoop 1 cup of the flavored whipped cream into the loaf pan and spread it to an even layer.
    • Repeat these steps 3 more times: when you reach the final layer of cream, put all the remaining cream in (it may be a little more than a cup at the end.)
    • Top this final layer of cream with a layer of cookies.
    • Cover the pan with plastic wrap and put the pan in the fridge for at least 8 hours or overnight to set.
    • When ready to serve, use a sharp knife to cut slices of the cake: a spatula can be useful in maneuvering the pieces out of the pan (especially that first piece!) Serve immediately.
    • Leftover cake can be stored in the fridge for up to 3 days. Serves 8.

    Notes

    • Before whipping the cream, allow time for the mixing bowl and whisk attachment to chill in the freezer for 30 minutes.
    • Remember to allow time for the assembled cake to rest in the fridge for at least 8 hours or overnight.

    Nutrition

    Serving: 1sliceCalories: 430kcalCarbohydrates: 43gProtein: 3gFat: 29gSaturated Fat: 17gCholesterol: 82mgSodium: 253mgPotassium: 136mgFiber: 2gSugar: 27gVitamin A: 875IUVitamin C: 1mgCalcium: 48mgIron: 1mg
    Tried this recipe?Leave a comment, tell me what you think!

    This recipe originally appeared in August 2017. Recipe and post updated 12/19/2019.

    More Desserts

    Reader Interactions

    Ask Me Anything! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman smiling and standing next to rack with baking equipment.
    Hungry Enough To Eat Six.com

    Hi-ya! I'm Nancy Mock and I live in beautiful northern Vermont with my family.

    Hungry Enough To Eat Six is comfort food and baking inspiration!

    Find a recipe now - head to the Recipe Index.

    Pies for Pi Day

    • Slice of chocolate and whipped cream pie on plate.
      Baileys Chocolate Irish Cream Pie
    • Whipped cream topped slice of berry pi on a white plate.
      The Best Fruits of the Forest Pie Recipe
    • Slice of cream topped cinnamon pie
      Cinnamon Pie
    • Slice of chocolate cream pie
      Salted Caramel Chocolate Cream Pie

    St. Patrick's Day Recipes

    • Cream and sprinkles-topped green milkshakes.
      Green Milkshakes for St. Patrick's Day
    • Scone with cream, chocolate, and berries.
      Baileys Irish Cream Scones with Whiskey-Chocolate Sauce
    • Round loaf of soda bread in hands and on green cloth.
      Traditional Irish Soda Bread
    • Hands holding round loaf of baked brown bread.
      Irish Brown Bread

    Spring Recipes

    • Frosted lemon roll on a plate.
      Iced Lemon Rolls With Cardamom
    • Small glass mason jar holding whipped cream with purple lilacs in background.
      Lilac Infused Whipped Cream
    • Baked pan of scones
      Orange Cardamom Scones with Maple Glaze
    • White plate with slice of orange carrot quiche.
      Cheddar Quiche with Roasted Carrots and Onion

    Trending Recipes

    • Slice of chocolate cream pie
      Salted Caramel Chocolate Cream Pie

    • Cheesy Cheddar Kielbasa Rice

    • row of baked peanut butter cookies
      Peanut Butter Caramel Cookies

    • Two small glasses of lemon drink
      The Best Lemon Margarita

    As seen on:

    Logos for various websites
    Chocolate pie in dish and slice on a plate.
    Tap Here To See The Stories

    Footer

    ^ back to top

    • Instagram
    • Facebook
    • Pinterest

    About Me

    • ABOUT ME
    • PRIVACY POLICY
    • DISCLAIMER
    • WEBSITE TERMS OF USE

    Newsletter

    • SIGN UP! for my newsletter

    Contact

    • CONTACT ME

    As an Amazon Associate, I earn from qualifying purchases.

    Banner with website logos

    © 2013-2023 Nancy Mock, Hungry Enough To Eat Six: Unauthorized use and/or duplication of content from this site without express and written permission is strictly prohibited. Contact Nancy Mock through the About Me page for permissions.

    ©2023 Foodie Pro on the Foodie Pro Theme