Name: Coconut Icebox Cake
Prep time: 20 min
Total time: 260 min
Ingredients: 2 boxes instant vanilla pudding (3.4 oz size); 3 cups milk (cold); 1 tsp coconut extract; 1 cup sweetened coconut flakes; 2 containers whipped topping (8 oz size, thawed); 21 full-sized graham crackers; ½ cup toasted coconut

Coconut Icebox Cake is a sweet and super easy no-bake summertime dessert with layers of creamy coconut filling, whipped topping and graham crackers. The perfect cold treat for a hot day.

A pan of coconut icebox cake cut into squares with two pieces missing.

I love making a no-bake dessert on hot summer days. Who wants to turn on the oven when you already feel like you’re melting? Not me! This coconut icebox cake recipe is the perfect summer dessert when you want to satisfy your sweet tooth and still stay cool.

This ice box cake always gets rave reviews from my friends and family. When I tell them how easy it is, they almost don’t believe me. It truly is the perfect dessert for summer.

I think the hardest part of this recipe is waiting for it to set in the refrigerator. The chilling time is 4 hours, but the actual prep work takes about 20 minutes. It’s a great recipe for the kids to help with.

Why You’ll Love This Coconut Cream Icebox Cake

Simple ingredients that are easy to find at the grocery store
No-bake so you don’t have to heat up your house by turning on the oven or the stove
Easy dessert to feed a crowd
Delicious sweetness with a subtle coconut flavor
Only a 20 minute prep
Cold, creamy with luscious layers
Can easily be made ahead and chilled in the fridge

Ingredients

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Instant vanilla pudding – I used the Jello brand instant vanilla pudding. Make sure you’re getting the instant vanilla pudding and not the Cook & Serve kind.
Cold milk – Keep the milk in the fridge until you need it to keep it as cold as possible.
Coconut extract
Whipped topping – I used Cool Whip, but you could also make your own homemade stabilized whipped cream. Make sure it’s thawed before you use it.
Full-size graham crackers – I used store-brand honey graham crackers.
Toasted coconut – See my cooking tip below on how to toast coconut or buy it already toasted. I’ve seen it at the bulk food store before.

Ingredients to make coconut icebox cake.

How to Make Coconut Icebox Cake

Step One: In a large bowl, whisk together the vanilla pudding mix, milk and coconut extract for about 1 to 2 minutes until the pudding mix is dissolved and the mix has thickened.
Step Two: Add the coconut flakes and stir.

Step Three: Fold in one 8oz container of thawed whipped topping until well-mixed.

Step Four: Line the bottom of a 9×13 baking dish or pan with 8 to 9 graham crackers in a single layer. You can break the graham crackers apart to make sure the whole bottom is covered.
Step Five: Spoon about half the pudding mixture over the graham crackers and smooth it out with a spoon or spatula in an even layer.

Step Six: Layer another 8 to 9 graham crackers over the pudding mix, then cover those with the other half of the pudding mixture.
Step Seven: Do one more layer of graham crackers then spread the second 8oz container of thawed whipped topping over the top.

Step Eight: Refrigerate for at least 4 hours, but chilling overnight is best.
Step Nine: Sprinkle the toasted coconut on top, and serve chilled.

Equipment Needed

What to Serve with Coconut Icebox Cake

A pan of coconut icebox cake with pieces missing out of it.

Variations and Substitutions

Use coconut cream instant pudding (if you can find it) instead of the vanilla instant pudding. If you use the coconut pudding, you can omit the coconut extract.
Use whipped cream instead of Cool Whip if you like. I prefer Cool Whip, though, because it holds together better.
Use whole milk instead of 2% milk to make it extra creamy.
Try chocolate graham crackers or wafer cookies in place of the graham crackers.

A serving spatula with a slice of coconut icebox cake.

Storage Instructions

Store the icebox cake, covered, in the fridge for up to 3 days.

You can also freeze this recipe. Cover in plastic wrap and aluminum foil and store in the freezer for up to 3 months Thaw before serving.

A piece of coconut icebox cake on a plate.

How to Toast Coconut

To toast the coconut, spread the coconut evenly on a baking sheet. Bake at 350°F for 3 to 5 minutes or until the coconut is golden brown.

Recipe Tips

Make sure the whipped topping and the pudding are well-mixed by scraping the bottom and sides of the bowl with a scraper spatula while folding. A glass bowl would be perfect for this so you can see through the bottom.
Leave the whipped topping on the counter for an hour or two before using it to make it sure it’s thawed. Frozen whipped topping can be lumpy and hard to mix.
Use an offset spatula to evenly spread the creamy layers.

A piece of coconut icebox cake on a plate with a bite taken out of it.

No-Bake Desserts

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Rate this Recipe

4.64 from 11 votes