Description
A refreshing dessert that combines creamy coconut goodness with graham crackers, perfect for warm days and family gatherings.
Ingredients
- Graham Crackers
- Coconut Cream
- Powdered Sugar
- Heavy Whipping Cream
- Shredded Coconut
Instructions
- In a large bowl, mix together one can of coconut cream and powdered sugar until smooth.
- In another mixing bowl, beat the heavy cream until soft peaks form.
- Gently fold the whipped cream into the coconut mixture until smooth.
- In a deep dish or baking pan, layer graham crackers along the bottom. Spread a generous layer of the coconut filling on top. Repeat this process until you reach the top of the pan.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Once chilled, slice into squares, and sprinkle with shredded coconut for garnish.
Notes
This cake can be stored in the refrigerator for up to 4 days. For a vegan option, use coconut whipped cream and plant-based graham crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 16g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Coconut, Icebox Cake, Dessert, No Bake, Summer Dessert