Coconut Pineapple Icebox Cake
What if you could create a showstopping dessert without ever turning on your oven? This Coconut Pineapple Icebox Cake proves that some of the most memorable sweets come together with nothing more than a whisk, a dish, and a little patience in the fridge.
Ingredients
- 3 cans sweetened condensed milk 14 oz or 395 g
- 1 1/2 cartons heavy cream or table cream 300 to 400 ml
- 100 g crushed pineapple drained
- 100 g sweetened shredded coconut
- 80 ml pineapple juice
- 2 to 3 limes, juiced or 6 Key limes if using small ones
- 1 package tea biscuits, Maria biscuits, or graham crackers
- shredded coconut extra for topping
Instructions
- In a large bowl, whisk together the sweetened condensed milk, heavy cream or table cream, pineapple juice, and lime juice until smooth and slightly thickened.
- Fold in the crushed pineapple and shredded coconut using a spatula. Stir gently to keep the mixture airy.
- Spread a thin layer of the coconut cream mixture across the bottom of a 9 by 13 inch dish.
- Arrange a single layer of biscuits over the cream. Break a few biscuits as needed to fill gaps, but avoid overlapping too much.
- Cover the biscuits with more coconut cream. Use enough to completely coat each biscuit.
- Repeat the layers until all ingredients are used, finishing with a generous layer of cream on top.
- Sprinkle the top evenly with extra shredded coconut.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours. For the best cake-like texture, refrigerate overnight.
- Serve chilled straight from the fridge.
Notes
Let the lime juice sit with the cream mixture for two minutes before folding in the pineapple and coconut. This allows the mixture to thicken slightly and makes layering easier. Dip each biscuit briefly in pineapple juice if you prefer an even softer texture.