Coconut Ice Box Cake
A creamy, coconut-flavored layered cake with a cool whip topping, perfect for special occasions or summer gatherings, combining moist cake with tropical flavors.
Ingredients
Instructions
- Mix sugar, Cool Whip, sour cream, and coconut in a bowl.
- Cover and let sit overnight in the refrigerator.
- On the second day, mix and bake the yellow cake according to the package directions.
- Bake the cake in greased and floured 9-inch round pans (2 or 3).
- Let the cakes cool completely.
- Spread the coconut mixture generously between the layers and over the top and sides of the cake.
- Refrigerate the assembled cake before serving.
- Enjoy within one week.
Tips & Substitutions
For a richer flavor, consider adding shredded coconut to the cake batter or using coconut milk instead of water in the cake mix. You can also substitute Greek yogurt for sour cream for a tangier taste. If you don't have Cool Whip, homemade whipped cream can be used, but be sure to stabilize it with a bit of powdered sugar. This cake pairs beautifully with Aunt Marie's Banana Bread for a delightful dessert spread.
Serving Suggestions
Serve the Coconut Ice Box Cake chilled for the best texture and flavor. It pairs wonderfully with fresh fruit like strawberries or pineapple for a refreshing contrast. For a more festive touch, consider garnishing with toasted coconut flakes or a drizzle of chocolate sauce. This cake is perfect for summer gatherings or as a delightful end to a barbecue.
Storage & Reheating
Store any leftover Coconut Ice Box Cake in an airtight container in the refrigerator. It will stay fresh for up to a week. If you need to reheat individual slices, place them in the microwave for about 10-15 seconds, but it's best enjoyed cold directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Ice Box Cake contains roughly 258 calories, with 6g protein, 59g carbohydrates, and 2g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein and calcium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can use a gluten-free yellow cake mix to make this Coconut Ice Box Cake gluten-free. Just follow the package instructions for the mix. The coconut filling and frosting are naturally gluten-free, making it a suitable option for those with dietary restrictions.
How can I make this cake more coconut-flavored?
To enhance the coconut flavor, use coconut extract in the cake batter, or fold in additional shredded coconut into both the cake and the filling. You could also substitute some of the sour cream with coconut yogurt for an extra boost of coconut essence.
Can I freeze the Coconut Ice Box Cake?
While it's best enjoyed fresh, you can freeze the Coconut Ice Box Cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving, but note that the texture may change slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).