A cool, creamy make-ahead and no-bake dessert with the flavors of fresh lime, coconut and chocolate!
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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.
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
Step 1: Make the whipped cream
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
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.
Step 3: Chill the icebox cake overnight
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.
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.
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!
💬 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!
Lime In The Coconut Icebox Cake
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
This recipe originally appeared in August 2017. Recipe and post updated 12/19/2019.
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