prep time: 30 min | chill time: 1 day | total time: 1 day
Some of my favorite desserts are the ones that look beautiful but take very little effort to make, and this recipe is exactly that. I created this cake because I wanted a simple dessert that really let the coconut shine. The combination of soft biscuit layers, fluffy coconut cream, and toasted coconut creates something that’s elegant enough for celebrations but easy enough to make anytime.
When I first shared this recipe on Instagram, I had no idea how much people would love it. It quickly became one of my most viral recipes, and thousands of you recreated it at home. I received so many messages saying you made it for birthdays, family gatherings, holidays, and dinner parties, and everyone kept asking for the recipe.
That’s exactly why I wanted to add it to my website. It’s one of those dependable recipes that always gets compliments, can be made ahead, and never lasts long once it’s served. I hope it becomes a favorite in your home too.
If you’ve never made an icebox cake before, you’re in for a treat! An icebox cake is a classic no-bake dessert that’s assembled in layers and chilled instead of baked. As it rests in the refrigerator, the biscuits (or graham crackers) absorb moisture from the cream and soften into tender, cake-like layers. The result is a beautifully sliceable dessert with a light, creamy texture without ever turning on the oven.
This dessert actually improves as it chills. Over time, the biscuits soften into delicate cake-like layers while the coconut cream becomes even creamier and the flavors meld together beautifully. If you can make it the night before, you’ll be rewarded with the best texture.
Prepare a 9×13-inch (23×33 cm) baking dish. Quickly dip each biscuit into the coconut milk and arrange a single layer in a 9×13-inch baking dish. Spread a generous layer of coconut cream over the biscuits and sprinkle with toasted coconut. Repeat the layers until all the ingredients are used, leaving room for the final topping.
Whip the topping ingredients until stiff peaks form. Spread over the cake, decorate with toasted coconut, cover, and refrigerate for at least 24 hours before serving for the best texture.
Simply use dairy-free whipping cream, vegan cream cheese and your favorite plant-based milk.
The dessert likely needs more chilling time. Overnight chilling gives the softest, cake-like texture.
Absolutely. Graham crackers, digestive biscuits, Marie biscuits, or any plain tea biscuits all work well.
Yes, although toasted unsweetened coconut gives the best balance of flavor.
Store it in the fridge for up to 2-3 days or even longer.
Definitely! Mango, pineapple, strawberries, blueberries, and raspberries all pair beautifully with coconut.
This No-Bake Pudding Cake is guaranteed to steal the spotlight at any celebration! Snap a photo, share your masterpiece and tag me @pastrybysaloni I’d love to see your stunning bakes.
If this recipe has you craving more, you’re in for a treat! My collection of irresistible vegan desserts has everything from rich, chocolatey delights to perfectly fluffy pastries.
Here are three must-try favorites:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
30 Marie Biscuits or 20 sheets Graham Crackers
