Coconut-Lime Icebox Cake

To toast coconut, stir in a dry pan and heat over medium heat for 3 to 5 minutes.

coconut lime cake

Recipe by Renae E. Wilson

This recipe originally appeared in our Summer 2021 issue. Get the magazine here.

Start to Finish: 30 minutes

Servings: 6 to 8


  • 1 1/2 cups chilled heavy cream
  • 1 1/4 cups chilled coconut cream (such as Native Forest) 
  • 1/4 cup powdered sugar
  • 1/2 cup finely chopped fresh mint, plus more for garnish
  • 10 graham crackers 
  • 2 cups lime curd (such as Wilkin & Sons)
  • 1 cup toasted coconut, plus more for garnish


Line 9-by-5-inch loaf pan with plastic wrap, leaving 3 inches of plastic wrap hanging over sides. Using electric mixer, beat heavy cream, coconut cream, and powdered sugar until fluffy, about 21/2 minutes. Reserve 1 cup cream; refrigerate. Fold 1/2 cup mint into remaining cream. Spread a quarter of the mint cream in pan. Top with 2 of the graham crackers, breaking as needed to fit. Top with 1/2 cup curd, then 1/4 cup coconut. Repeat 3 more times, ending with a layer of graham crackers. Wrap in plastic. Chill in freezer for 4 hours or overnight. Invert onto platter; remove plastic. Spread remaining cream over cake. Garnish with mint and toasted coconut. 

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