Coconut Lime Icebox Cake Recipes

LIME IN THE COCONUT ICEBOX CAKE

Steps:

• 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.
• 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.

COCONUT-LIME ICEBOX CAKE

Steps:

• Whisk first 3 ingredients until blended. Add lime juice; mix well.
• Pour 1 cup of the sour cream mixture into 8-inch square dish, top with single layer of 9 cookies. (Do not press cookies into sour cream layer.) Repeat layers twice. Cover with remaining sour cream mixture.
• Refrigerate overnight.
• Sprinkle with coconut just before serving.

TROPICAL ICEBOX CAKE

Steps:

• Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
• Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
• Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

COCONUT-LIME ICEBOX CAKE

Steps:

• Evenly spread the coconut onto a large microwave-safe plate. Microwave until golden brown, about 1-2 minutes, stirring after every 30 second interval. Cool completely.Zest and juice the limes into a medium mixing bowl. Add the cream cheese, sugar, and vanilla. Beat with a hand mixer until smooth.In a large mixing bowl, whip the cream on medium or high speed until stiff peaks form. Fold in the cream-cheese mixture.Break half of the graham crackers into pieces and lay them on the bottom of the Rectangular Cool & Serve. Spread half of the cream cheese mixture over the crackers. Repeat with the remaining crackers and cream-cheese mixture. Top with coconut, and, if you'd like, lime zest, lime wedges, or mint.Chill, covered, for at least 3 hours or overnight before serving.

GINGERSNAP COCONUT ICEBOX CAKE

Steps:

• Line a 9-by-5-inch loaf pan with parchment to overhang the edges and set aside. Carefully remove the coconut milk cans from the refrigerator so the fat and liquid remain separated. Spoon the hardened coconut cream from the can and place in a large bowl (save the liquid for another use, such as smoothies).
• Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners' sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula.
• Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay). Spread a heaping 1/2 cup of the coconut cream mixture on top, then repeat the process 4 more times, ending with the remaining coconut cream on top. Garnish with the zest from the other lime half, the toasted coconut and sprinkles (if using).
• Cover and refrigerate until the cookies are completely softened, 6 hours and up to overnight.
• Stir together the flour, cinnamon, ginger, baking powder, allspice, baking soda, cloves and salt in a medium bowl. Beat the butter and sugar in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Scrape down the sides and add the egg and molasses. Beat until well combined. Add the flour mixture and beat on low speed until the dough comes together and cleans the sides of the bowl.
• Divide the dough into 2 portions. Lay out a piece of plastic wrap about 16 inches long. Form one portion of the dough into a log and place at one end of the plastic. Roll the plastic around the dough and roll with your hands to make a log about 8 inches long and 1 1/2 inches wide. Twist the ends to seal well. Repeat with the remaining dough. Chill until firm, at least 2 hours. (You can also freeze the dough, using directly from the freezer.)
• To bake, preheat the oven to 350 degrees F with a rack in the top and bottom thirds. Line 2 baking sheets with parchment paper.
• Remove the plastic from a dough log and cut 1/4-inch-thick rounds (a serrated knife works well), placing them about an inch apart on the baking sheets. Bake, rotating the sheets from top to bottom halfway through, until the cookies are crisp and golden on the bottoms and edges, 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining dough.

COCONUT ICE BOX CAKE

Steps:

• One day in advance, mix the filling.
• Cover, and keep in the refrigerator overnight.
• The next day bake cake mix according to directions on package.
• When cool, slice cakes crosswise to make four layers.
• Spread filling between layers.
• (Be generous!).
• Spread final layer on top of cake.
• This should be kept in the refrigerator, and will keep up to a week.

COCONUT ICEBOX COOKIES

Steps:

• Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
• Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.