Easy Key Lime Coconut Icebox Cake (No Bake!)
I’m team key lime. I mean, if you want to get technical, this is really a “lime” dessert since I don’t have access to little key limes. Since my limes are tiny, I count them as a point in the “key lime” category. Regardless, if you have key limes or regular limes, this easy key lime coconut icebox cake is the perfect blend of citrus tang and creamy coconut.
I’m also team soggy cookie. There is just something about the way a cookie or graham cracker softens when layered or folded into whipped cream, that just does what it needs to do. Like this Chocolate Eclair Cake, my favorite Chocolate Chip Cookie Peanut Butter Pie, and this quick & easy Oreo Dirt Dip.
Love this recipe? Please rate and review it below (it really helps!) and tag @accentgolden in your posts on social.
WHAT IS AN ICEBOX CAKE?
An icebox cake is the perfect summertime no-bake dessert. It’s usually made with layers of whipped cream and cookies, which are then placed into the fridge or freezer to soak.
Soaking the cookies allows them to soften, making for a deliciously soft, textured dessert. If placed in the freezer, you get an almost ice cream cake-like treat; in the fridge, you get a slightly softer layered dessert.
You can upgrade an icebox cake with so many fun layers based on not only the type of cookie and flavor of whipped cream, but also add-ins like chocolate, curd, and even meringue!
Can I make my own lime curd from scratch? Absolutely! My easy 4-Ingredient Lime Curd comes together in 10 minutes. Perfect for making ahead!
INGREDIENTS
- Coconut Milk: Chilled so the cream separates from the water
- Heavy Cream: Whipped with our coconut for that fluffy cream layer
- Limes: Just the zest for that hint of lime
- Powdered Sugar: To sweeten the coconut whipped cream
- Lime Curd: Packs the sharp lime flavor
- Key Lime Cookies: Add delicious stability and gives the perfect texture
- Unsweetened Coconut Flakes: To sprinkle in that extra coconut flavor with a little texture
I’m allergic to coconut, can I make this recipe without it? Yes! Simply omit the shredded coconut and coconut milk and swap with 3oz of softened cream cheese. This will give you the stability without the coconut flavor!
HOW TO MAKE A KEY LIME COCONUT ICEBOX CAKE
Make sure your coconut milk is chilled in the fridge overnight! This is crucial in making sure the fat separates from the water, so you can scoop it into your whipped cream.
Also, if making your own lime curd, I’d highly recommend making it in advance so it has time to fully chill.
Line your 9”x5” loaf pan with plastic wrap, which will guarantee an easy removal of your cake once it’s ready to be sliced and served. Set aside while we prep that coconut whipped cream.
For your coconut whipped cream, skim the fat off the top of your can of coconut milk and place it in a medium bowl. With a mixer, beat for 3 minutes until smooth and fluffy. Add in your lime zest, heavy cream, and sift in your powdered sugar. Beat with your mixer until stiff peaks form. Be careful not to overmix, or your whipped cream will become greasy. You want it just stiff enough to hold the layers.
Now it’s time to assemble your icebox cake. Place a thin layer of whipped cream on the bottom of your pan and top with a layer of key lime cookies. Break cookies as needed to fill in any gaps, while making a single layer.
Top with a fourth of your remaining coconut whipped cream and dollop with lime curd. Use a knife to swirl the lime curd evenly into the whipped cream layer, being careful not to mess up the cookie layer beneath. Sprinkle with a tablespoon of coconut flakes. Repeat these layers, starting with the cookies and ending with the coconut flakes, until all your ingredients are used up. You should have four layers.
Cover your icebox cake with the overhanging plastic wrap, and place it in the fridge to set and chill for 10 hours. This step is important to allow the flavors to meld and the cookies to soften.
An hour before you’re ready to slice the cake, pop it into the freezer; this will make it easy to remove from the pan (thanks for the tip, Everyday Pie!).
Run a knife through warm water, wipe the blade, and slice your icebox cake. Enjoy!
3 reasons you’ll love this icebox cake
TIPS & VARIATIONS
- If you’re making your own lime curd, make it the day before assembling this cake so it has time to fully chill.
- This recipe calls for ½ cup of lime curd. You’re welcome to use more, if desired. Keep in mind that if you plan on storing this cake in the freezer, lime curd will freeze solid. This will change the cake’s consistency slightly and make it a little harder to cut. It will still be delicious, but you might want to let it soften a bit in the fridge before enjoying.
- Be sure to use thin lime cookies for your cake layers. If they are too thick, they won’t soften properly. I use the Benton’s Key Lime Cookies (you can find them at Aldi’s, they’re SO GOOD!).
- The key lime cookies I use have a little white chocolate in them, making for a yummy bite. If you’re using plain lime cookies, chop up some white chocolate and sprinkle it with your cookie layer, if desired!
- The coconut fat on top of your milk may not fully solidify overnight. You should still be able to skim most of it off. It’s important that it’s chilled, to make for the fluffiest coconut whipped cream.
- If you’re not a fan of coconut, no problem! Swap in 3oz of softened cream cheese for the coconut milk fat and omit the shredded coconut.
HOW TO STORE THIS KEY LIME COCONUT ICEBOX CAKE
The initial soak should be done in the fridge to allow for more moisture for the cookies to soak up and soften. Afterwards, this cake can be stored in the fridge or freezer. When frozen, the cake will become closer to an ice cream cake. In the fridge, the layers will be set but softer.
MORE LIME RECIPES
Want to serve more lime? Make my easy 4-Ingredient Lime Curd, using half for this easy icebox cake and the other half for my Lime Olive Oil Cake! Want something creamy but with a little bite? Try these Orange & Lime Citrus Tarts made with layers of buttery crust, pastry cream, and fresh citrus. If you love cheesecake, try the best Key Lime Cheesecake right here.
Equipment
- Mixing Bowl
- Mixer
- Spatula
- Can opener
- 9”x5” loaf pan
- Plastic wrap
- Microplane or Zester
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 can 13.5 oz full-fat coconut milk, chilled overnight
- 2 cups heavy cream cold
- 1 tbsp lime zest approx 4 limes
- 3 tbsp powdered sugar sifted
- ½ cup lime curd
- 60 mini thin key lime cookies or 30 regular-sized
- 4 tbsp unsweetened coconut flakes plus extra for the top layer
Instructions
- **Make sure you’ve chilled your coconut milk in the fridge overnight before beginning this recipe!**
- Completely line a 9×5-inch loaf pan with plastic wrap. Leave an overhang to easily lift the cake out later
- Open the chilled can of coconut milk. The coconut fat should have mostly solidified at the top. Scoop out only the solid coconut fat into a mixing bowl. You might have a little liquid in the bowl, but it shouldn’t be a lot
- Whip the coconut fat on medium speed until fluffy and smooth, about 3 minutes.
- Pour in the heavy cream, lime zest, and sift in the powdered sugar. Whip to stiff peaks.
- To assemble, add a thin layer of whipped cream to the bottom of your pan. Then place a layer of cookies on top, breaking them as needed to completely cover
- Top with a fourth of your remaining coconut whipped cream
- Dollop a fourth of your lime curd over the whipped cream and use a knife to swirl it gently throughout the layer. Be careful not to mess up the cookie layer beneath
- Sprinkle evenly with a tablespoon of your coconut flakes
- Top with another layer of cookies, repeat these layers, ending with the coconut flakes on top
- Cover and place in the fridge for at least 10 hours or overnight. This cake needs time for the cookies to absorb the moisture and soften
- An hour before serving, place your cake in the freezer. This will make it easier to remove from the pan. Then run a warm knife along the edges of the pan before lifting it out using the overhanging plastic wrap
- Top with extra zest, lime slices, and coconut flakes if desired
- Slice with a warm knife to ensure clean slices and enjoy!
