No-Bake Coconut Icebox Cake (Eggless & Dairy-Free Option)
This No-Bake Coconut Icebox Cake is layered with biscuits (or graham crackers), fluffy homemade coconut cream, and toasted coconut. Completely eggless with an easy dairy-free option, it's a creamy, make-ahead dessert that's perfect for sharing.
Yield: 12 servings
Equipment
- 9x13-inch Baking Dish deep dish
Ingredients
Coconut Cream
- 340 g Cream Cheese cold, see notes for options
- 150 g Powdered Sugar or icing sugar
- 720 ml Whipping Cream cold; see notes for options
- 2 tsp Vanilla Extract
- 1/2 tsp Coconut Extract optional
- 55 g Shredded Coconut or desiccated coconut preferably unsweetened
Whipped Cream Topping (You can also use 3-4 cups cool whip or coco whip and skip this step)
- 360 ml Whipping Cream cold ;see notes for options
- 40 g Powdered Sugar or icing sugar
- 1 tsp Vanilla Extract
Cake Assembly
30 Marie Biscuits or 20 sheets Graham Crackers
- 120 ml Coconut Milk or any milk of choice
- 50 g Shredded Coconut toasted; plus extra for decorating
Instructions
For the Coconut Cream
- In a large mixing bowl, beat the cold cream cheese until smooth and creamy. Add the powdered sugar and beat again until fully combined with no lumps remaining.
- Add the cold whipping cream (in 2 additions), vanilla extract, and coconut extract (if using). Whip until the mixture becomes thick, fluffy, and holds medium to stiff peaks.
- Gently fold in the shredded coconut until evenly combined.
For Whipped Cream Topping
- In a clean mixing bowl, use a whisk to whip the cold whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Cover and store it in the fridge until ready to use.
You can also use 3-4 cups cool whip or coco whip topping and skip this step
Cake Assembly
- In a pan on low-medium heat, toast 55g (1/2 cup) of shredded coconut until golden brown and set it aside to cool in a clean bowl.
- Pour the coconut milk into a bowl. Working one at a time, dip each biscuit into the coconut milk, allowing any excess to drip off.
- Arrange a single layer of milk soaked biscuits in the bottom of a 9×13-inch (23×33 cm) deep baking dish.
- Spread about 6 - 7 scoops (about a ½-inch layer) of the coconut cream evenly over the biscuits using an offset spatula. Sprinkle with a layer of toasted shredded coconut.
- Repeat the layers (approx. 3 times) of dipped biscuits, coconut cream, and toasted coconut until all the ingredients are used, finishing with a coconut cream layer.
- Leave about 1 inch (2.5 cm) of space at the top of the dish for the whipped cream topping.
- Spread the prepared whipped cream evenly over the cake and finish with the toasted shredded coconut.
- Cover and refrigerate for at least 24 hours before serving. This allows the biscuits to soften into tender, cake-like layers and the filling to fully set. Slice chilled and enjoy.
- Store the cake covered in the refrigerator for up to 4 days. Because the filling is whipped, this dessert is not suitable for freezing, as the texture may change after thawing.
Notes
- Cup vs. Weighing Scale: US cup measurements are provided as a guide and can vary depending on how ingredients are measured. For the most accurate and consistent results, use a digital kitchen scale and weigh your ingredients in grams.
- Teaspoons & Tablespoons: Always use proper measuring spoons rather than regular eating spoons for accurate measurements.
- Cream Cheese: Use full-fat block-style cream cheese for the best texture and stability. Keep it cold but slightly softened so it blends smoothly. Dairy-free options: Violife, Kite Hill, or Tofutti vegan cream cheese.
- Whipping Cream: Use cold heavy whipping cream (at least 35% fat) for the fluffiest coconut cream. Chill the bowl and beaters for even better results. Dairy-free options: Silk Dairy-Free Heavy Whipping Cream Alternative, Country Crock Plant Cream, or well-chilled Let's Do Organic Heavy Coconut Cream.
- Coconut Extract: Optional, but recommended if you want a more pronounced coconut flavor.
- Shredded Coconut: Unsweetened shredded coconut works best. Lightly toast the coconut for the topping to enhance its flavor and add a subtle crunch.
- Biscuits: Marie biscuits, digestive biscuits, or graham crackers all work well. Dip them quickly in the coconut milk don't soak them for too long or they'll become too soft.
- Coconut Milk: I recommend canned full-fat coconut milk for the richest flavor. Shake or stir well before using.