The vibrant streets of Bangkok are a feast for the senses, where the air is filled with the sweet aroma of tropical fruits and the chatter of street vendors selling their delicious wares. It was here that I first tasted the delightful combination of coconut and lime, a pairing that instantly transported me to a sun-drenched paradise. Inspired by the bustling energy of this city and the cool, refreshing desserts that grace its markets, I created this Coconut Lime Icebox Cake. This no-bake delight is not only easy to prepare but also bursts with bright flavors that will leave you dreaming of sandy beaches and swaying palm trees.

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup cream of coconut
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lime zest (from about 2 limes)
  • 1/4 cup fresh lime juice
  • 2 cups graham cracker crumbs
  • 1/2 cup unsweetened shredded coconut (toasted if desired)
  • Fresh lime slices and toasted coconut for garnish

Instructions

Start by whipping the heavy cream in a large mixing bowl until soft peaks form. This will give your cake a light and airy texture.

Gently fold in the cream of coconut, powdered sugar, vanilla extract, lime zest, and fresh lime juice. Be careful not to deflate the whipped cream; the goal is to keep it fluffy and light.

In a separate bowl, combine the graham cracker crumbs and shredded coconut. This mixture will serve as the cake’s layers and provide a delightful crunch.

To assemble the cake, line a 9×5-inch loaf pan with plastic wrap, leaving some overhang for easy removal later.

Begin by adding a layer of the graham cracker-coconut mixture to the bottom of the prepared pan. Press it down lightly to create an even base.

Spread a layer of the coconut-lime cream mixture over the graham cracker layer, smoothing it out evenly with a spatula.

Repeat this process, alternating layers of the graham cracker mixture and the coconut-lime cream, until you’ve used all of your ingredients. Finish with a layer of the cream on top.

Cover the pan with the overhanging plastic wrap and refrigerate the cake for at least 4 hours, or overnight for best results. This allows the flavors to meld together and the cake to set properly.

Once chilled, carefully lift the cake out of the pan using the plastic wrap. Place it on a serving platter and slice it into generous pieces.

Garnish each slice with fresh lime slices and a sprinkle of toasted coconut for an extra touch of tropical flair.

Serve chilled and enjoy the refreshing taste of the tropics with each bite of this Coconut Lime Icebox Cake. It’s the perfect treat to cool you down on a warm day, while whisking you away to far-off lands.