No-Bake Chocolate Coconut Icebox Cake
This Bounty-inspired No-Bake Chocolate Coconut Icebox Cake is made with milk-soaked Digestive biscuits, fluffy coconut cream, and a rich chocolate ganache topping. It’s creamy, indulgent, eggless, and easy to make with no oven required. A dairy-free option makes it perfect for chocolate and coconut lovers!
Yield: 12 servings
Ingredients
Coconut Cream
- 450 g Cream Cheese cold; see notes for options
- 150 g Powdered Sugar or icing sugar
- 210 g Sweetened Condensed Milk room temp; see notes for options
- 720 ml Heavy Whipping Cream cold; see notes for options
- 2 tsp Vanilla Extract
- 55 g Unsweetened Shredded Coconut
Layer the Cake
- 20-25 Biscuits Digestive/Marie/ Lotus or Graham Crackers
- 120 ml Milk see notes for options
- 50 g Unsweetened Shredded Coconut
Chocolate Ganache Topping
- 250 g Dark Chocolate or semi sweet chocolate chips; see notes for options
- 240 ml Heavy Whipping Cream see notes for options
Instructions
For the Coconut Cream
- Add the cold cream cheese and powdered sugar to a large mixing bowl.
- Using an electric hand mixer or stand mixer, beat until smooth and creamy.
- Add the sweetened condensed milk and mix until combined.
- Pour in the cold whipping cream and vanilla extract. Whip until thick and fluffy.
- Gently fold in the shredded coconut using a rubber spatula.
For Layering the no-bake Cake
- Pour the coconut milk (or any milk of choice) into a shallow bowl. Quickly dip each biscuit or graham cracker into the milk. Don't oversoak them, as they will soften further while chilling.
- Arrange the soaked biscuits in a single layer in a 9×13-inch deep baking dish.
- Spread 6–7 scoops of coconut cream, about a 1/2-inch layer, over the biscuits.
- Sprinkle with shredded coconut. Repeat the biscuit, coconut cream, and shredded coconut layers two more times, leaving about 1 inch of space at the top for the chocolate topping.
Make the Chocolate Ganache Topping
- Add the chocolate and whipping cream to a small saucepan or heatproof bowl.
- Heat gently, stirring until the chocolate is completely melted and smooth. Let it cool slightly.
- Pour the chocolate topping evenly over the cake and decorate with additional shredded coconut. Cover and refrigerate the cake for at least 6 hours or overnight.
- Store in the refrigerator for up to 3-4 days. Always keep refrigerated until ready to serve.
The overnight chilling time is important, it allows the biscuits to soften and absorb the coconut cream, creating the soft, cake-like texture of an icebox cake.
Notes
- Cup vs. Weighing Scale: U.S. cup measurements are a rough estimate and can vary depending on how ingredients are measured. For the most accurate results, use a digital kitchen scale and measure in grams.
- Whipping Cream: Use cold, full-fat whipping cream. For a dairy-free version, I recommend Silk Dairy-Free Heavy Whipping Cream Alternative or Country Crock Plant Cream.
- Sweetened Condensed Milk: For a vegan/dairy-free version, use Let’s Do Organic Sweetened Condensed Coconut Milk or Nature’s Charm Sweetened Condensed Coconut Milk.
- Cream Cheese: Use plain, full-fat cream cheese for the best texture. For a dairy-free version, use a dairy-free cream cheese such as Kite Hill or Violife.
- Milk: Use dairy milk or unsweetened dairy-free milk for soaking the biscuits.
- Chocolate: Use good-quality chocolate for the best ganache. For a dairy-free version, Pascha Chocolate is one option.
- Biscuits: Use regular Digestive biscuits, or substitute with Marie biscuits or Lotus Biscoff cookies for a vegan/dairy-free option. Always check the package ingredients, as formulations vary by brand and country.