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Prep time
30 minutes
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Cook time
24 hours
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Serves
8
Author Notes
This icebox cakes invokes the tropics and celebrates coconut - coconut biscuits are layered with coconut whipped cream and topped with toasted coconut. It is inspired by Coconut Royal Creem Crackers from Hawaii's Diamond Bakery. These crackers/biscuits have a subtle coconut flavor that pairs perfectly with the coconut whipped cream.
If you can't find coconut crackers, you can substitute Marie Biscuits or graham crackers. You will lose a little of the coconut flavor but you could bump that up by brushing the biscuits with a little coconut rum (or even the coconut water leftover from making the coconut whipped cream).
Be sure to plan ahead. Like any icebox cake, this cake needs time in the refrigerator for the flavors to meld and the biscuits to soften. However, you will need to factor in additional time as the coconut milk requires additional refrigeration time before being made into coconut whipped cream.
—She's Almost Always Hungry
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Ingredients
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2
14-ounce cans full-fat coconut milk
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½ cups
powdered sugar, sifted
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1 teaspoon
vanilla
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56
coconut biscuits (like Diamond Bakery Royal Creem Coconut Crackers)
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3 tablespoons
unsweetened, grated coconut
Directions
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Chill the coconut milk overnight (at least 8 hours).
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Place the bowl of a stand mixer in the freezer for 10 minutes or in the refrigerator for 30 minutes.
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Remove the coconut milk from the refrigerator being careful not to shake the cans.
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Place only the thickened coconut cream into the chilled bowl. Reserve the coconut water for other recipes (like smoothies).
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Whip the coconut cream for 30 seconds, until creamy. Add the vanilla and sugar and whip until creamy and smooth, about 1 minute. Taste and add more sugar if needed.
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To assemble: On a serving plate, spread a thin layer of coconut whipped cream to hold the biscuits in place.
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Arrange 7 cookies in a circle placing 1 cookie in the center. Top the cookie layer with about ⅔ cup coconut cream. Repeat layers seven (7) times, alternating the crackers with each layer. Refrigerate overnight.
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While the cake chills, preheat oven to 325°F. Spread the grated coconut on rimmed baking sheet. Bake until the coconut is light golden, stirring occasionally, about 8 minutes. Cool completely then store in an airtight container until ready to serve.
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To serve, garnish the cake with the toasted coconut and slice into wedges.
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