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Coconut Cream Icebox Cake Recipe

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This recipe for Coconut Cream Icebox Cake is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 (3.4 oz.) packages instant coconut cream pudding mix
1 (16 oz.) package graham crackers, whole or crushed
1 (8 oz.) container frozen whipped topping
3 cups whole milk
1 cup shredded coconut flakes
Frosting:
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup coconut flakes, toasted
1/2 teaspoon coconut extract
Directions:
Directions:
Toast 1 cup coconut flakes in a medium pan over medium-high heat for 4-5 minutes, stirring constantly so they don’t burn.
Line an 8x8-inch pan with parchment paper or aluminum foil, then cover completely with one layer of graham cracker crumbs.
In a large bowl, combine pudding packets, frozen whipped topping, and milk, and pour half of mixture evenly over grahams. Top with 1/2 cup coconut flakes.
Add another layer of graham cracker crumbs, top with remaining pudding mixture, and one final layer of graham crackers.
In a separate bowl, combine all frosting ingredients. Start with one cup of powdered sugar and add more until frosting is at desired consistency.
Spread frosting evenly over cake, then sprinkle with toasted coconut. Cover, and freeze for at least 4 hours or overnight.
Remove from freezer. Slice, serve, and enjoy!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30

 

 

 

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